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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 436.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 260.51 258.68 35.40 92.22 42.60 110.98 
Granulated sugar99.85106.08 105.92 —   —   99.75 105.81 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 26.76 19.80 8.57 2.29 44.56/11.39 11.92/3.05 
Starch syrup78.0 26.52 20.69 0.30 0.08042.75 11.34 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.23 11.95 82.50 11.74 —/0.80 —/0.11 
Sign up—  11.27 —   —   —   —   —   
Cognac—  7.49 —   —   —   —   —   
Essence of rum—  0.057—   —   —   —   —   
Total417.05 24.37 106.33 55.48 242.10 
Output in finished product92.0 401.62 23.5  102.40 53.4  233.14 
Mass fraction by dry matter401.62 25.5  102.40 58.0  233.14 
To the aqueous phase87.0  
List of recipes

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

calculations, forms, documents: