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All groups → All products → Assorted sweets → No. 121 (06) with creme brulee filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (06) with creme brulee filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 336.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85174.59 174.33 —   —   99.75 174.15 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 116.40 86.13 8.57 9.98 44.56/11.39 51.87/13.26 
Cognac—  26.28 —   —   —   —   —   
Starch syrup78.0 23.28 18.16 0.30 0.07042.75 9.95 
Essence of rum—  0.027—   —   —   —   —   
Total278.62 2.98 10.05 72.64 244.59 
Output in finished product81.2 273.40 2.9  9.86 71.3  240.01 
Mass fraction by dry matter273.40 3.6  9.86 87.8  240.01 
To the aqueous phase79.1  
List of recipes

No. 121 (06) with creme brulee filling (Filling) included in recipes:

No. 121 (06) with creme brulee fillingReady candy

Recipe on No. 121 (06) with creme brulee filling (Filling) contained in handbooks:

calculations, forms, documents: