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All groups → All semi-finished products → Finishing semi-finished products → Blotting syrups → No. 095 Blotting syrup → Recipe No. 2 (for Nevsky) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 095 Blotting syrup Recipe No. 2 (for Nevsky)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 278.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	145.28	145.06	—	—	99.75	144.92
Cognac or dessert wine	—	13.58	—	—	—	—	—
Essence	—	0.54	—	—	—	—	—
Total			145.06	—	—	51.98	144.92
Output in finished product	50.0		139.40	—	—	50.0	139.27
Mass fraction by dry matter			139.40	—	—	99.9	139.27
To the aqueous phase						50.0

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

List of recipes

No. 095 Blotting syrup (Recipe No. 2 (for Nevsky)) included in recipes:

Pie "Nevsky"

Basic recipe

Recipe on No. 095 Blotting syrup contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Calculation of the mass fraction of sugar and fat: No. 095 Blotting syrup Recipe No. 2 (for Nevsky)

No. 095 Blotting syrup (Recipe No. 2 (for Nevsky)) included in recipes:

Recipe on No. 095 Blotting syrup contained in handbooks:

calculations, forms, documents: