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Chocolate cream → in candy No. 165 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate cream in candy No. 165

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 384.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.3	277.75	275.81	35.40	98.32	42.60	118.32
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	111.11	93.33	82.50	91.67	—/0.80	—/0.89
Total			369.14	49.37	189.99	30.90	118.90
Output in finished product	94.9		365.18	48.8	187.95	30.6	117.62
Mass fraction by dry matter			365.18	51.5	187.95	32.2	117.62
To the aqueous phase						85.7

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

List of recipes

Chocolate cream (in candy No. 165) included in recipes:

	№165 "Chocolate cream"	Housing
	№165 "Chocolate cream"	No. 165

Recipe on Chocolate cream contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Calculation of the mass fraction of sugar and fat: Chocolate cream in candy No. 165

Chocolate cream (in candy No. 165) included in recipes:

Recipe on Chocolate cream contained in handbooks:

calculations, forms, documents: