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p / f coffee paste → in candy number 16 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: p / f coffee paste in candy number 16

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 24.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	98.0	18.58	18.21	14.40	2.68	2.80	0.52
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.19	5.20	82.50	5.11	—/0.80	—/0.050
Total			23.41	31.93	7.79	2.25	0.55
Output in finished product	94.5		23.06	31.4	7.67	2.2	0.54
Mass fraction by dry matter			23.06	33.3	7.67	2.3	0.54
To the aqueous phase						28.4

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

List of recipes

p / f coffee paste (in candy number 16) included in recipes:

	No. 016 "Coffee"	Housing
	No. 016 "Coffee"	No. 016

Recipe on p / f coffee paste contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Calculation of the mass fraction of sugar and fat: p / f coffee paste in candy number 16

p / f coffee paste (in candy number 16) included in recipes:

Recipe on p / f coffee paste contained in handbooks:

calculations, forms, documents: