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All groups → All products → Assorted sweets → No. 121 (09) with fondant-banana filling → Ready candy → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 (09) with fondant-banana filling Ready candy

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 799.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.3	476.29	472.96	35.40	168.61	42.60	202.90
Granulated sugar	99.85	233.30	232.95	—	—	99.75	232.72
Apple podvarka	69.0	41.51	28.65	—	—	67.00	27.81
water	—	28.56	—	—	—	—	—
Starch syrup	78.0	23.34	18.20	0.30	0.070	42.75	9.98
Sign up	74.0	23.34	17.27	8.57	2.00	44.56/11.39	10.40/2.66
Alcohol	—	5.19	—	—	—	—	—
Citric acid (E330)	91.2	0.69	0.63	—	—	—	—
Banana essence	—	0.17	—	—	—	—	—
Yellow paint	—	0.017	—	—	—	—	—
Total			770.65	21.36	170.68	60.75	485.54
Output in finished product	92.9		742.14	20.6	164.37	58.5	467.58
Mass fraction by dry matter			742.14	22.1	164.37	63.0	467.58
To the aqueous phase						89.1

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

List of recipes

Recipe on No. 121 (09) with fondant-banana filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Calculation of the mass fraction of sugar and fat: No. 121 (09) with fondant-banana filling Ready candy

Recipe on No. 121 (09) with fondant-banana filling contained in handbooks:

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