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Sugar-treacle syrup → in candy No. 223 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sugar-treacle syrup in candy No. 223

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 432.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	309.63	309.17	—	—	99.75	308.86
water	—	107.24	—	—	—	—	—
Starch syrup	78.0	38.71	30.19	0.30	0.12	42.75	16.55
Total			339.36	0.030	0.12	75.17	325.41
Output in finished product	78.0		337.66	—	0.12	74.8	323.78
Mass fraction by dry matter			337.66	—	0.12	95.9	323.78
To the aqueous phase						77.3

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

List of recipes

Sugar-treacle syrup (in candy No. 223) included in recipes:

	№223 "Caucasian"	No. 223
	№223 "Caucasian"	Housing

Recipe on Sugar-treacle syrup contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Calculation of the mass fraction of sugar and fat: Sugar-treacle syrup in candy No. 223

Sugar-treacle syrup (in candy No. 223) included in recipes:

Recipe on Sugar-treacle syrup contained in handbooks:

calculations, forms, documents: