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Semi-finished biscuit-nut product with milk (in 218) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Semi-finished biscuit-nut product with milk (in 218) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 979.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 415.47 112.18 11.99 49.81 0.73 3.03 
Granulated sugar99.85259.71 259.32 —   —   99.75 259.06 
Roasted kernels97.5 242.49 236.43 52.00 126.09 1.00 2.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 177.09 131.05 8.57 15.18 44.56/11.39 78.91/20.17 
Flour, premium85.5 112.05 95.80 1.09 1.22 1.59 1.78 
Sign up—  0.19 —   —   —   —   —   
Total834.77 19.63 192.30 36.57 358.31 
Output in finished product80.0 783.84 18.4  180.57 34.3  336.45 
Mass fraction by dry matter783.84 23.0  180.57 42.9  336.45 
To the aqueous phase63.2  
List of recipes

Semi-finished biscuit-nut product with milk (in 218) (the main) included in recipes:

№218 Cake "Verkhovyna"No. 218

Recipe on Semi-finished biscuit-nut product with milk (in 218) contained in handbooks:

calculations, forms, documents: