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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 673 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 356.75 264.00 8.57 30.57 44.56/11.39 158.97/40.63 
Granulated sugar99.85288.86 288.42 —   —   99.75 288.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 65.02 54.62 82.50 53.64 —/0.80 —/0.52 
Starch syrup78.0 27.87 21.74 0.30 0.08042.75 11.91 
Paint red—  0.23 —   —   —   —   —   
Sign up—  0.18 —   —   —   —   —   
Total628.78 12.52 84.29 72.18 485.77 
Output in finished product91.0 612.43 12.2  82.10 70.3  473.14 
Mass fraction by dry matter612.43 13.4  82.10 77.3  473.14 
To the aqueous phase88.7  
List of recipes

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

# 274 "Creamy Fudge"No. 274 set

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

calculations, forms, documents: