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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → No. 093 "Air" cream on furcellaria agar → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 093 "Air" cream on furcellaria agar Recipe number 2 (!)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 655.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	289.86	289.43	—	—	99.75	289.14
Starch syrup	78.0	121.76	94.97	0.30	0.37	42.75	52.05
Fruit filling	74.0	109.34	80.91	—	—	71.50	78.18
water	—	108.47	—	—	—	—	—
Raw egg white	12.0	58.58	7.03	—	—	0.945	0.55
Sign up	85.5	4.08	3.49	—	—	61.20	2.50
Total			475.83	0.060	0.37	64.48	422.42
Output in finished product	70.0		458.57	0.1	0.36	62.1	407.10
Mass fraction by dry matter			458.57	0.1	0.36	88.8	407.10
To the aqueous phase						67.4

'classic' calculation from consumption'exact' calculation from composition

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Calculation of the mass fraction of sugar and fat: No. 093 "Air" cream on furcellaria agar Recipe number 2 (!)

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