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Candy body No. 293 → Retz. No. 4 candy"Fudge with waff." → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 4 candy"Fudge with waff."

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 474.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85301.59 301.14 —   —   99.75 300.84 
water—  60.73 —   —   —   —   —   
Roasted almond kernel97.5 46.78 45.61 55.90 26.15 2.60 1.22 
Sheet wafers (in candy Marshmallows)95.5 39.21 37.44 —   —   —   —   
Cocoa-butter [cocoa butter]100.0 29.47 29.47 100.00 29.47 —   —   
Sign up70.0 27.02 18.92 —   —   —   —   
Starch syrup78.0 26.01 20.28 0.30 0.08042.75 11.12 
Citric acid (E330)91.2 0.86 0.78 —   —   —   —   
Vanilla essence—  0.26 —   —   —   —   —   
Total453.64 11.73 55.70 65.96 313.18 
Output in finished product93.0 441.56 11.4  54.22 64.2  304.84 
Mass fraction by dry matter441.56 12.3  54.22 69.0  304.84 
To the aqueous phase90.2  
List of recipes

Candy body No. 293 (Retz. No. 4 candy"Fudge with waff.") included in recipes:

№293 "Chocolate set"No. 293_4 Fondant with waffles

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: