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Fondant-creamy mass → in candy No. 161 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fondant-creamy mass in candy No. 161

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 523.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85246.80 246.43 —   —   99.75 246.18 
Roasted kernels97.5 102.45 99.89 52.00 53.27 1.00 1.02 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 60.82 45.01 8.57 5.21 44.56/11.39 27.10/6.93 
Starch syrup78.0 50.68 39.53 0.30 0.15 42.75 21.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 36.24 30.44 82.50 29.90 —/0.80 —/0.29 
Sign up78.0 26.98 21.04 —   —   77.27 20.85 
water—  7.02 —   —   —   —   —   
Total482.34 16.90 88.53 61.37 321.51 
Output in finished product90.8 475.96 16.7  87.36 60.6  317.26 
Mass fraction by dry matter475.96 18.4  87.36 66.7  317.26 
To the aqueous phase86.9  
List of recipes

Fondant-creamy mass (in candy No. 161) included in recipes:

№161 "Morse code"No. 161
№161 "Morse code"Housing

Recipe on Fondant-creamy mass contained in handbooks:

calculations, forms, documents: