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All groups → All products → Assorted sweets → No. 122 (5) with milk-cream filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 122 (5) with milk-cream filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 406.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85228.15 227.80 —   —   99.75 227.58 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 57.55 42.59 8.57 4.93 44.56/11.39 25.64/6.55 
Starch syrup78.0 57.04 44.49 0.30 0.17 42.75 24.38 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.61 25.71 82.50 25.25 —/0.80 —/0.24 
water—  24.24 —   —   —   —   —   
Sign up—  16.11 —   —   —   —   —   
Essence of rum—  0.12 —   —   —   —   —   
Total340.59 7.47 30.35 69.38 282.01 
Output in finished product82.0 333.33 7.3  29.70 67.9  276.00 
Mass fraction by dry matter333.33 8.9  29.70 82.8  276.00 
To the aqueous phase79.0  
List of recipes

No. 122 (5) with milk-cream filling (Filling) included in recipes:

No. 122 (5) with milk-cream fillingReady candy

Recipe on No. 122 (5) with milk-cream filling (Filling) contained in handbooks:

calculations, forms, documents: