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Marzipan-coffee filling (in # 417) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marzipan-coffee filling (in # 417) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 696.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 334.53 281.01 82.50 275.99 —/0.80 —/2.68 
Granulated sugar99.85215.73 215.40 —   —   99.75 215.19 
Dried almond kernel96.0 83.23 79.90 53.70 44.69 6.00 4.99 
Water—  55.59 —   —   —   —   —   
Starch syrup78.0 22.45 17.51 0.30 0.07042.75 9.60 
Sign up99.8516.65 16.62 —   —   99.80 16.62 
Alcohol—  6.69 —   —   —   —   —   
Cognac or dessert wine—  4.99 —   —   —   —   —   
Natural roasted coffee96.0 1.08 1.03 14.40 0.16 2.80 0.030
Essence—  0.46 —   —   —   —   —   
Sign up—  0.17 —   —   —   —   —   
Total611.48 46.06 320.91 35.62 248.17 
Output in finished product85.5 595.68 44.9  312.62 34.7  241.76 
Mass fraction by dry matter595.68 52.5  312.62 40.6  241.76 
To the aqueous phase70.5  
List of recipes

Marzipan-coffee filling (in # 417) (basic recipe) included in recipes:

No. 412 Small cakes "Latvian set"recipe number 1
No. 417 Small cake "Mokka"recipe number 1

Recipe on Marzipan-coffee filling (in # 417) contained in handbooks:

calculations, forms, documents: