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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 051 Creamy nutty cream → Recipe number 2 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 051 Creamy nutty cream Recipe number 2 (!)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 28.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	84.0	14.30	12.01	82.50	11.80	—/0.80	—/0.11
Powdered sugar	99.85	7.63	7.61	—	—	99.80	7.61
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.72	4.23	8.57	0.49	44.56/11.39	2.55/0.65
Roasted kernels	97.5	1.38	1.35	52.00	0.72	1.00	0.010
Vanilla powder	99.85	0.13	0.13	—	—	99.80	0.13
Sign up	—	0.048	—	—	—	—	—
Total			25.34	45.02	13.01	37.34	10.79
Output in finished product	86.0		24.85	44.2	12.76	36.6	10.58
Mass fraction by dry matter			24.85	51.3	12.76	42.6	10.58
To the aqueous phase						72.3

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

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Calculation of the mass fraction of sugar and fat: No. 051 Creamy nutty cream Recipe number 2 (!)

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