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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №002 "Aelita" → body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №002 "Aelita" body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 608.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85283.44 283.02 —   —   99.75 282.73 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 231.10 171.01 8.57 19.81 44.56/11.39 102.98/26.32 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 50.07 42.06 82.50 41.31 —/0.80 —/0.40 
Strawberry cooking69.0 42.51 29.33 —   —   67.00 28.48 
Starch syrup78.0 30.81 24.03 0.30 0.09042.75 13.17 
Sign up40.0 9.09 3.64 —   —   —   —   
Essence strawberry—  0.30 —   —   —   —   —   
Total553.09 10.07 61.21 73.13 444.73 
Output in finished product89.0 541.21 9.9  59.90 71.6  435.18 
Mass fraction by dry matter541.21 11.1  59.90 80.4  435.18 
To the aqueous phase86.7  
List of recipes

№002 "Aelita" (body) included in recipes:

№002 "Aelita"No. 002
№002 "Aelita"glazed sweets

Recipe on №002 "Aelita" (body) contained in handbooks:

calculations, forms, documents: