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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 76.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 45.71 45.39 35.40 16.18 42.60 19.47 
Granulated sugar99.8517.20 17.17 —   —   99.75 17.16 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 11.47 8.48 8.57 0.98 44.56/11.39 5.11/1.31 
Cognac—  2.59 —   —   —   —   —   
Starch syrup78.0 2.29 1.79 0.30 0.01042.75 0.98 
Sign up—  0.003—   —   —   —   —   
Total72.84 22.44 17.17 56.95 43.57 
Output in finished product91.7 70.14 21.6  16.53 54.8  41.95 
Mass fraction by dry matter70.14 23.6  16.53 59.8  41.95 
To the aqueous phase86.8  
List of recipes

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

calculations, forms, documents: