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All groups → All products → Eastern sweets → type of soft candy → No. 066 Butter log → No. 066 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 066 Butter log No. 066

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 48.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	29.08	29.03	—	—	99.75	29.01
Whole milk	12.0	29.06	3.49	3.50	1.02	4.70	1.37
Raw hazelnut kernel	94.0	7.36	6.92	62.20	4.58	3.40	0.25
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.07	5.10	82.50	5.01	—/0.80	—/0.050
Starch syrup	78.0	1.66	1.29	0.30	—	42.75	0.71
Total			45.84	22.06	10.61	65.22	31.37
Output in finished product	91.0		43.77	21.1	10.13	62.3	29.95
Mass fraction by dry matter			43.77	23.1	10.13	68.4	29.95
To the aqueous phase						87.4

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

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Recipe on No. 066 Butter log contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: No. 066 Butter log No. 066

Recipe on No. 066 Butter log contained in handbooks:

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