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All groups → All products → Eastern sweets → type of soft candy → №095 Crunchy sherbet → No. 095 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №095 Crunchy sherbet No. 095

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 93.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	42.56	42.49	—	—	99.80	42.47
Unfat soy flour	92.0	13.24	12.18	18.80	2.49	5.96	0.79
Roasted kernels	97.5	13.23	12.90	52.00	6.88	1.00	0.13
Confectionery fat	99.7	12.34	12.31	99.70	12.30	—	—
Whole milk powder the weight ratio of fat 26%	96.0	9.69	9.30	25.00	2.42	—/39.30	—/3.81
Sign up	99.85	3.65	3.64	—	—	99.75	3.64
Starch syrup	78.0	1.83	1.43	0.30	0.010	42.75	0.78
Salt	96.5	0.094	0.091	—	—	—	—
Vanillin	—	0.019	—	—	—	—	—
Total			94.33	25.69	24.10	53.61	50.29
Output in finished product	97.6		91.50	24.9	23.38	52.0	48.78
Mass fraction by dry matter			91.50	25.6	23.38	53.3	48.78
To the aqueous phase						95.5

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

List of recipes

Recipe on №095 Crunchy sherbet contained in handbooks:

1988 Recipes for oriental sweets

Calculation of the mass fraction of sugar and fat: №095 Crunchy sherbet No. 095

Recipe on №095 Crunchy sherbet contained in handbooks:

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