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All groups → All products → Iris → No. 47 Iris "Creamy" → No. 47 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 47 Iris "Creamy" No. 47

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 256.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85118.46 118.28 —   —   99.75 118.16 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 96.57 71.46 8.57 8.28 44.56/11.39 43.03/11.00 
Starch syrup78.0 62.77 48.96 0.30 0.19 42.75 26.83 
water—  28.23 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.93 12.54 82.50 12.32 —/0.80 —/0.12 
Sign up—  0.25 —   —   —   —   —   
Total251.24 8.11 20.79 76.12 195.25 
Output in finished product95.5 244.96 7.9  20.27 74.2  190.37 
Mass fraction by dry matter244.96 8.3  20.27 77.7  190.37 
To the aqueous phase94.3  
List of recipes

Recipe on No. 47 Iris "Creamy" contained in handbooks:

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