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All groups → All products → Sweets → Unglazed sweets → Fondant candy → No. 269 "Nectar" → No. 269 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 269 "Nectar" No. 269

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 614.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85413.50 412.88 —   —   99.75 412.47 
water—  120.71 —   —   —   —   —   
Natural honey78.0 63.34 49.41 —   —   77.27 48.94 
Starch syrup78.0 51.69 40.32 0.30 0.16 42.75 22.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.50 39.90 82.50 39.19 —/0.80 —/0.38 
Sign up97.5 18.89 18.42 55.90 10.56 2.60 0.49 
Vanillin—  0.093—   —   —   —   —   
Total560.92 8.12 49.91 78.78 484.25 
Output in finished product89.7 551.39 8.0  49.06 77.4  476.02 
Mass fraction by dry matter551.39 8.9  49.06 86.3  476.02 
To the aqueous phase88.3  
List of recipes

Recipe on No. 269 "Nectar" contained in handbooks:

calculations, forms, documents: