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Marzipan-fruit filling (in # 416) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marzipan-fruit filling (in # 416) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 841.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 400.24 336.20 82.50 330.20 —/0.80 —/3.20 
Granulated sugar99.85238.81 238.45 —   —   99.75 238.21 
Dried almond kernel96.0 99.58 95.60 53.70 53.47 6.00 5.97 
water—  68.45 —   —   —   —   —   
Strawberry jam80.0 28.59 22.87 —   —   —   —   
Sign up78.0 26.86 20.95 0.30 0.08042.75 11.48 
Powdered sugar99.8519.92 19.89 —   —   99.80 19.88 
Alcohol—  8.00 —   —   —   —   —   
Cognac or dessert wine—  5.97 —   —   —   —   —   
Essence—  0.55 —   —   —   —   —   
Sign up—  0.20 —   —   —   —   —   
Total733.96 45.59 383.75 32.98 277.62 
Output in finished product85.0 715.53 44.4  374.11 32.2  270.65 
Mass fraction by dry matter715.53 52.3  374.11 37.8  270.65 
To the aqueous phase68.2  
List of recipes

Marzipan-fruit filling (in # 416) (basic recipe) included in recipes:

No. 416 Small cake "Strawberry"recipe number 1
No. 412 Small cakes "Latvian set"recipe number 1

Recipe on Marzipan-fruit filling (in # 416) contained in handbooks:

calculations, forms, documents: