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A layer of fondant-chocolate mass → in candy No. 280 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: A layer of fondant-chocolate mass in candy No. 280

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 453.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85281.53 281.11 —   —   99.75 280.83 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 90.23 66.77 8.57 7.73 44.56/11.39 40.21/10.28 
Starch syrup78.0 48.56 37.88 0.30 0.15 42.75 20.76 
Roasted kernels97.5 14.18 13.82 52.00 7.37 1.00 0.14 
Cocoa mass97.4 13.88 13.52 48.97 6.80 0.99 0.14 
Sign up—  8.80 —   —   —   —   —   
Total413.10 4.86 22.05 76.94 348.76 
Output in finished product90.1 408.42 4.8  21.80 76.1  344.81 
Mass fraction by dry matter408.42 5.3  21.80 84.4  344.81 
To the aqueous phase88.5  
List of recipes

A layer of fondant-chocolate mass (in candy No. 280) included in recipes:

№280 "Zarya"No. 280

Recipe on A layer of fondant-chocolate mass contained in handbooks:

calculations, forms, documents: