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All groups → All products → Eastern sweets → like caramel → No. 017 Walnut poured → No. 017 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 017 Walnut poured No. 017

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 269 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	133.86	133.66	—	—	99.75	133.53
Raw walnut kernel	94.0	78.00	73.32	59.41	46.34	3.81	2.97
Starch syrup	78.0	26.31	20.52	0.30	0.080	42.75	11.25
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.86	17.65	8.57	2.04	44.56/11.39	10.63/2.72
Dried almond kernel	96.0	17.51	16.81	53.70	9.40	6.00	1.05
Sign up	84.0	4.35	3.65	82.50	3.59	—/0.80	—/0.030
water	—	2.35	—	—	—	—	—
Alcohol	—	2.33	—	—	—	—	—
Almond essence	—	0.17	—	—	—	—	—
Vanillin	—	0.012	—	—	—	—	—
Total			265.61	22.84	61.45	59.93	161.22
Output in finished product	94.1		253.13	21.8	58.56	57.1	153.64
Mass fraction by dry matter			253.13	23.1	58.56	60.7	153.64
To the aqueous phase						90.6

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

List of recipes

Recipe on No. 017 Walnut poured contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: No. 017 Walnut poured No. 017

Recipe on No. 017 Walnut poured contained in handbooks:

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