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All groups → All products → Assorted sweets → No. 123 (4) with crème brulee filling → Lipstick creme brulee → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 123 (4) with crème brulee filling Lipstick creme brulee

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 15.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	7.52	7.51	—	—	99.75	7.50
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.13	4.54	8.57	0.53	44.56/11.39	2.73/0.70
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.33	1.12	82.50	1.10	—/0.80	—/0.010
Starch syrup	78.0	0.82	0.64	0.30	—	42.75	0.35
Total			13.80	10.79	1.63	73.11	11.04
Output in finished product	90.0		13.59	10.7	1.61	72.0	10.87
Mass fraction by dry matter			13.59	11.8	1.61	80.0	10.87
To the aqueous phase						87.8

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

List of recipes

No. 123 (4) with crème brulee filling (Lipstick creme brulee) included in recipes:

	No. 123 (4) with crème brulee filling	Filling
	No. 123 (4) with crème brulee filling	Ready candy

Recipe on No. 123 (4) with crème brulee filling (Lipstick creme brulee) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Calculation of the mass fraction of sugar and fat: No. 123 (4) with crème brulee filling Lipstick creme brulee

No. 123 (4) with crème brulee filling (Lipstick creme brulee) included in recipes:

Recipe on No. 123 (4) with crème brulee filling (Lipstick creme brulee) contained in handbooks:

calculations, forms, documents: