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All groups → All products → Eastern sweets → type of soft candy → No. 029 Creamy sausage Polesskaya → No. 029 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 029 Creamy sausage Polesskaya No. 029

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 180.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	79.77	79.65	—	—	99.75	79.57
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	54.39	40.25	8.57	4.66	44.56/11.39	24.24/6.20
Starch syrup	78.0	39.87	31.10	0.30	0.12	42.75	17.04
Puffed rice	92.0	18.11	16.66	0.30	0.050	0.20	0.040
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.17	5.18	82.50	5.09	—/0.80	—/0.050
Total			172.85	5.50	9.92	69.26	124.95
Output in finished product	91.5		165.07	5.2	9.47	66.1	119.33
Mass fraction by dry matter			165.07	5.7	9.47	72.3	119.33
To the aqueous phase						88.6

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

List of recipes

Recipe on No. 029 Creamy sausage Polesskaya contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: No. 029 Creamy sausage Polesskaya No. 029

Recipe on No. 029 Creamy sausage Polesskaya contained in handbooks:

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