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Candy body No. 293 → Retz. No. 20 candy"Clicquot" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 20 candy"Clicquot"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 400.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85235.74 235.38 —   —   99.75 235.15 
Apricot puree10.0 112.81 11.28 0.0600.0705.33 6.01 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 92.71 68.60 8.57 7.95 44.56/11.39 41.31/10.56 
Strawberry cooking69.0 44.37 30.62 —   —   67.00 29.73 
Starch syrup78.0 18.54 14.46 0.30 0.06042.75 7.93 
Sign up91.2 0.33 0.30 —   —   —   —   
Vanilla essence—  0.29 —   —   —   —   —   
Essence strawberry—  0.14 —   —   —   —   —   
Total360.65 2.02 8.08 81.60 326.99 
Output in finished product87.9 352.22 2.0  7.89 79.7  319.35 
Mass fraction by dry matter352.22 2.2  7.89 90.7  319.35 
To the aqueous phase86.8  
List of recipes

Candy body No. 293 (Retz. No. 20 candy"Clicquot") included in recipes:

№293 "Chocolate set"No. 293_20 Clicquot

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: