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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №161 "Morse code" → No. 161 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №161 "Morse code" No. 161

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 44.3 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.1	15.72	15.57	34.47	5.42	48.15	7.57
Granulated sugar	99.85	12.21	12.19	—	—	99.75	12.18
Roasted kernels	97.5	5.07	4.94	52.00	2.64	1.00	0.050
Sheet wafers (in candy Marshmallows)	95.5	3.56	3.40	—	—	—	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.01	2.23	8.57	0.26	44.56/11.39	1.34/0.34
Sign up	78.0	2.51	1.96	0.30	0.010	42.75	1.07
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.79	1.51	82.50	1.48	—/0.80	—/0.010
Natural honey	78.0	1.33	1.04	—	—	77.27	1.03
water	—	0.35	—	—	—	—	—
Total			42.84	22.14	9.81	52.98	23.47
Output in finished product	94.1		41.68	21.5	9.54	51.5	22.83
Mass fraction by dry matter			41.68	22.9	9.54	54.8	22.83
To the aqueous phase						89.7

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

List of recipes

Recipe on №161 "Morse code" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Calculation of the mass fraction of sugar and fat: №161 "Morse code" No. 161

Recipe on №161 "Morse code" contained in handbooks:

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