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Semi-finished product honey → Recipe No. 3 (Sickle) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished product honey Recipe No. 3 (Sickle)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 677.5 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	85.5	397.02	339.45	1.09	4.33	1.59	6.31
Granulated sugar	99.85	166.66	166.42	—	—	99.75	166.24
Margarine	84.0	67.75	56.91	82.20	55.69	1.00	0.68
Chicken eggs [chicken egg] [2]	27.0	64.36	17.38	11.99	7.72	0.73	0.47
Natural honey	78.0	33.88	26.42	—	—	77.27	26.18
Sign up	78.0	27.10	21.14	0.30	0.080	42.75	11.59
Baking soda (E500(ii))	50.0	4.74	2.37	—	—	—	—
Total			630.08	10.01	67.82	31.21	211.47
Output in finished product	92.0		623.30	9.9	67.09	30.9	209.19
Mass fraction by dry matter			623.30	10.8	67.09	33.6	209.19
To the aqueous phase						79.4

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

List of recipes

Semi-finished product honey (Recipe No. 3 (Sickle)) included in recipes:

	Cake Ryzhik [Serpukhov]	Recipe No. 1
	Cake For You	Recipe No. 1
	Cake Ryzhik [Serpukhov]	Recipe No. 2
	A crumb of semi-finished honey	Recipe No. 3 (Sickle)

Calculation of the mass fraction of sugar and fat: Semi-finished product honey Recipe No. 3 (Sickle)

Semi-finished product honey (Recipe No. 3 (Sickle)) included in recipes:

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