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Milk chocolate cream (in candy) → in candy No. 292 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Milk chocolate cream (in candy) in candy No. 292

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 162.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.2 95.51 94.75 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.85 40.19 82.50 39.48 —/0.80 —/0.38 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.95 11.80 8.57 1.37 44.56/11.39 7.11/1.82 
Cognac—  4.79 —   —   —   —   —   
Alcohol—  1.60 —   —   —   —   —   
Sign up—  0.031—   —   —   —   —   
Total146.75 25.14 40.85 5.26 8.54 
Output in finished product88.5 143.81 24.6  40.03 5.2  8.37 
Mass fraction by dry matter143.81 27.8  40.03 5.8  8.37 
To the aqueous phase30.9  
List of recipes

Milk chocolate cream (in candy) (in candy No. 292) included in recipes:

No. 292 "Jubilee set" (creamy)view No. 1
No. 292 "Jubilee set" (creamy)No. 292 set

Recipe on Milk chocolate cream (in candy) contained in handbooks:

calculations, forms, documents: