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All groups → All products → Eastern sweets → like caramel → # 018 Parvarda → No. 018 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 018 Parvarda No. 018

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 45.6 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	45.49	45.42	—	—	99.75	45.38
water	—	1.20	—	—	—	—	—
Wheat flour 1s	85.5	1.14	0.97	1.29	0.010	1.79	0.020
Vegetable oil	100.0	0.046	0.046	99.90	0.050	—	—
Citric acid (E330)	91.2	0.023	0.021	—	—	—	—
Total			46.46	0.13	0.060	99.56	45.40
Output in finished product	97.0		44.23	0.1	0.060	94.8	43.22
Mass fraction by dry matter			44.23	0.1	0.060	97.7	43.22
To the aqueous phase						96.9

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on # 018 Parvarda contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: # 018 Parvarda No. 018

Recipe on # 018 Parvarda contained in handbooks:

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