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All groups → All products → Sweets → Sets of sweets → No. 292 "Jubilee set" (creamy) → No. 292 set → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 292 "Jubilee set" (creamy) No. 292 set

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 495.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.2 240.63 238.70 —   —   —   —   
Granulated sugar99.85110.36 110.20 —   —   99.75 110.08 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 89.58 66.29 8.57 7.68 44.56/11.39 39.92/10.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.29 37.21 82.50 36.54 —/0.80 —/0.35 
Starch syrup78.0 12.29 9.59 0.30 0.04042.75 5.25 
Sign up—  10.77 —   —   —   —   —   
Dried almond kernel96.0 4.69 4.50 53.70 2.52 6.00 0.28 
water—  4.36 —   —   —   —   —   
Alcohol—  3.78 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 1.33 1.33 100.00 1.33 —   —   
Sign up—  0.056—   —   —   —   —   
Total467.81 9.71 48.11 32.79 162.39 
Output in finished product90.7 449.34 9.3  46.21 31.5  155.98 
Mass fraction by dry matter449.34 10.3  46.21 34.7  155.98 
To the aqueous phase77.2  
List of recipes

Recipe on No. 292 "Jubilee set" (creamy) contained in handbooks:

calculations, forms, documents: