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Cream 61 + jam + praline + margarine → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream 61 + jam + praline + margarine Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 504.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 168.88 121.59 —   —   71.60 120.92 
Margarine84.0 84.44 70.93 82.20 69.41 1.00 0.84 
Praline99.0 84.44 83.59 37.70 31.83 42.60 35.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.59 65.18 82.50 64.01 —/0.80 —/0.62 
Granulated sugar99.8567.07 66.97 —   —   99.75 66.90 
Sign up12.0 32.04 3.84 3.20 1.03 —/4.70 —/1.51 
Vanilla powder99.850.69 0.69 —   —   99.80 0.69 
Cognac—  0.15 —   —   —   —   —   
Wine—  0.15 —   —   —   20.00 0.030
Total412.79 32.95 166.28 44.93 226.73 
Output in finished product80.5 406.20 32.4  163.63 44.2  223.11 
Mass fraction by dry matter406.20 40.3  163.63 54.9  223.11 
To the aqueous phase69.4  
List of recipes

Cream 61 + jam + praline + margarine (Recipe No. 1) included in recipes:

Almond cake [Voskresensk]Recipe No. 1

calculations, forms, documents: