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All groups → All products → Iris → No. 46 Iris "Creamy" (Amateur) → No. 46 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 46 Iris "Creamy" (Amateur) No. 46

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 314.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 133.52 104.15 0.30 0.40 42.75 57.08 
Granulated sugar99.85128.36 128.17 —   —   99.75 128.04 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.14 34.88 8.57 4.04 44.56/11.39 21.01/5.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.69 25.78 82.50 25.32 —/0.80 —/0.25 
water—  6.17 —   —   —   —   —   
Sign up86.0 4.08 3.51 0.38 0.020—   —   
Dextrin95.0 2.54 2.41 —   —   —   —   
Glycerin [distilled glycerin] (E422)98.0 0.44 0.43 —   —   —   —   
Iris essence—  0.14 —   —   —   —   —   
Vanillin—  0.067—   —   —   —   —   
Total299.33 9.46 29.78 66.66 209.78 
Output in finished product93.5 294.24 9.3  29.27 65.5  206.21 
Mass fraction by dry matter294.24 9.9  29.27 70.1  206.21 
To the aqueous phase91.0  
List of recipes

Recipe on No. 46 Iris "Creamy" (Amateur) contained in handbooks:

calculations, forms, documents: