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All groups → All products → Sweets → Unglazed sweets → Fondant candy → # 274 "Creamy Fudge" → Chocolate variety → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 274 "Creamy Fudge" Chocolate variety

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 177.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 89.64 66.34 8.57 7.68 44.56/11.39 39.94/10.21 
Granulated sugar99.8572.58 72.47 —   —   99.75 72.40 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.34 13.72 82.50 13.48 —/0.80 —/0.13 
Cocoa powder [Skurikhin]95.0 8.44 8.01 15.00 1.27 2.00 0.17 
Starch syrup78.0 7.00 5.46 0.30 0.02042.75 2.99 
Sign up—  0.046—   —   —   —   —   
Total166.01 12.66 22.45 68.93 122.22 
Output in finished product91.2 161.70 12.3  21.87 67.1  119.05 
Mass fraction by dry matter161.70 13.5  21.87 73.6  119.05 
To the aqueous phase88.4  
List of recipes

# 274 "Creamy Fudge" (Chocolate variety) included in recipes:

# 274 "Creamy Fudge"No. 274 set

Recipe on # 274 "Creamy Fudge" contained in handbooks:

calculations, forms, documents: