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Cream on confectionery fat (in candy) → in candy No. 147 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream on confectionery fat (in candy) in candy No. 147

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 316.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	190.57	190.28	—	—	99.80	190.19
Confectionery fat	99.7	127.44	127.06	99.70	127.06	—	—
Citric acid (E330)	91.2	1.91	1.74	—	—	—	—
Pineapple essence	—	0.24	—	—	—	—	—
Total			319.08	40.18	127.06	60.15	190.19
Output in finished product	99.7		315.25	39.7	125.53	59.4	187.91
Mass fraction by dry matter			315.25	39.8	125.53	59.6	187.91
To the aqueous phase						99.5

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

List of recipes

Cream on confectionery fat (in candy) (in candy No. 147) included in recipes:

	№147 "Pineapple"	No. 147
	№147 "Pineapple"	Housing

Recipe on Cream on confectionery fat (in candy) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Calculation of the mass fraction of sugar and fat: Cream on confectionery fat (in candy) in candy No. 147

Cream on confectionery fat (in candy) (in candy No. 147) included in recipes:

Recipe on Cream on confectionery fat (in candy) contained in handbooks:

calculations, forms, documents: