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All groups → All products → Sweets → Unglazed sweets → Fondant candy → No. 264 "Brigantine" → No. 264 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 264 "Brigantine" No. 264

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 552.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85299.97 299.52 —   —   99.75 299.22 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 145.67 107.80 8.57 12.48 44.56/11.39 64.91/16.59 
Starch syrup78.0 43.70 34.09 0.30 0.13 42.75 18.68 
Lemon soup69.0 33.03 22.79 —   —   67.00 22.13 
Cocoa powder [Skurikhin]95.0 28.27 26.86 15.00 4.24 2.00 0.57 
Sign up84.0 18.84 15.83 82.50 15.54 —/0.80 —/0.15 
Pressed bakery yeast25.0 1.16 0.29 2.60 0.0308.17 0.090
Citric acid (E330)91.2 0.55 0.50 —   —   —   —   
Citrus essence—  0.28 —   —   —   —   —   
Total507.67 5.86 32.42 75.33 416.48 
Output in finished product89.8 496.50 5.7  31.71 73.7  407.32 
Mass fraction by dry matter496.50 6.4  31.71 82.0  407.32 
To the aqueous phase87.8  
List of recipes

Recipe on No. 264 "Brigantine" contained in handbooks:

calculations, forms, documents: