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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №111 "Bird's milk" → No. 111 (type No. 5) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №111 "Bird's milk" No. 111 (type No. 5)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 321.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 91.35 90.53 34.47 31.49 48.15 43.99 
Granulated sugar99.8579.32 79.20 —   —   99.75 79.12 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 51.25 43.05 82.50 42.28 —/0.80 —/0.41 
Starch syrup78.0 39.66 30.93 0.30 0.12 42.75 16.95 
water—  25.30 —   —   —   —   —   
Sign up74.0 24.28 17.97 8.57 2.08 44.56/11.39 10.82/2.77 
Welding69.0 23.22 16.02 —   —   67.00 15.56 
Raw egg white12.0 14.15 1.70 —   —   0.9450.13 
Agar (E406)85.0 1.11 0.94 —   —   —   —   
Citric acid (E330)91.2 0.51 0.46 —   —   —   —   
Sign up—  0.089—   —   —   —   —   
Total280.81 23.65 75.97 52.50 168.64 
Output in finished product84.6 271.83 22.9  73.54 50.8  163.25 
Mass fraction by dry matter271.83 27.1  73.54 60.1  163.25 
To the aqueous phase76.8  
List of recipes

Recipe on №111 "Bird's milk" contained in handbooks:

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