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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №88 Chocolate Kovrizhka with raisins → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №88 Chocolate Kovrizhka with raisins recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 966.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 395.72 338.34 1.29 5.10 1.79 7.08 
Granulated sugar99.85189.83 189.54 —   —   99.75 189.36 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 139.22 103.02 8.57 11.93 44.56/11.39 62.04/15.86 
Fruit cooking69.0 73.28 50.56 —   —   67.00 49.10 
Raisins80.0 73.28 58.62 —   —   66.00 48.36 
Sign up84.0 51.30 43.09 82.20 42.17 1.00 0.51 
Starch syrup78.0 36.62 28.56 0.30 0.11 42.75 15.66 
Chicken eggs [chicken egg] [2]27.0 25.65 6.92 11.99 3.08 0.73 0.19 
Cocoa powder [Skurikhin]95.0 14.45 13.72 15.00 2.17 2.00 0.29 
water—  7.18 —   —   —   —   —   
Sign up—  5.71 —   —   —   —   —   
Baking soda (E500(ii))50.0 1.08 0.54 —   —   —   —   
Total832.94 6.68 64.56 39.60 382.90 
Output in finished product84.0 812.11 6.5  62.95 38.6  373.32 
Mass fraction by dry matter812.11 7.8  62.95 46.0  373.32 
To the aqueous phase70.7  
List of recipes

Recipe on №88 Chocolate Kovrizhka with raisins contained in handbooks:

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