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Tangerine podvarka (boiled) → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Tangerine podvarka (boiled) Recipe No. 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 740.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	69.0	866.24	597.70	—	—	67.00	580.38
Total			597.70	—	—	78.39	580.38
Output in finished product	80.0		592.32	—	—	77.7	575.16
Mass fraction by dry matter			592.32	—	—	97.1	575.16
To the aqueous phase						79.5

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

List of recipes

Tangerine podvarka (boiled) (Recipe No. 1) included in recipes:

	A layer of fondant creme brulee	in candy No. 187
	№187 "Tangerine"	Housing
	No. 272 "Firefly"	No. 272
	Fruity-fondant layer	in candy No. 187
	№106 "Spring"	No. 106
	№187 "Tangerine"	No. 187
	№005 "Spring"	body
	№106 "Spring"	Housing
	№005 "Spring"	No. 005

Calculation of the mass fraction of sugar and fat: Tangerine podvarka (boiled) Recipe No. 1

Tangerine podvarka (boiled) (Recipe No. 1) included in recipes:

Recipe on Tangerine podvarka (boiled) contained in handbooks:

calculations, forms, documents: