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All groups → All products → Sweets → Unglazed sweets → Milk candy → No. 286 "Creamy toffee" (at the IPE) → No. 286 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 286 "Creamy toffee" (at the IPE) No. 286

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 699.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 358.41 265.22 8.57 30.72 44.56/11.39 159.71/40.82 
Granulated sugar99.85263.68 263.29 —   —   99.75 263.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 82.12 68.98 82.50 67.75 —/0.80 —/0.66 
Starch syrup78.0 80.43 62.73 0.30 0.24 42.75 34.38 
Vanillin—  0.19 —   —   —   —   —   
Total660.23 14.11 98.71 69.18 484.07 
Output in finished product92.0 643.72 13.8  96.24 67.5  471.97 
Mass fraction by dry matter643.72 15.0  96.24 73.3  471.97 
To the aqueous phase89.4  
List of recipes

Recipe on No. 286 "Creamy toffee" (at the IPE) contained in handbooks:

calculations, forms, documents: