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All groups → All products → Rolls → Fruit rolls → №474 Roll "Praline" → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №474 Roll "Praline" recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 169.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 44.45 12.00 11.9885.33 0.73 0.32 
Apple jam66.0 42.08 27.78 —   —   63.93 26.90 
Granulated sugar99.8534.25 34.20 —   —   99.75 34.16 
Wheat flour 1s85.5 26.94 23.04 1.29 0.35 1.79 0.48 
Praline99.0 16.78 16.61 37.70 6.33 42.60 7.15 
Sign up84.0 16.40 13.78 82.50 13.53 —/0.80 —/0.13 
water—  7.20 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 4.20 3.11 8.57 0.36 44.56/11.39 1.87/0.48 
Powdered sugar99.851.39 1.39 —   —   99.80 1.39 
Alcohol—  1.03 —   —   —   —   —   
Sign up—  0.26 —   —   —   —   —   
Total131.89 15.30 25.90 42.92 72.67 
Output in finished product73.2 123.98 14.4  24.35 40.3  68.31 
Mass fraction by dry matter123.98 19.6  24.35 55.1  68.31 
To the aqueous phase60.1  
List of recipes

Recipe on №474 Roll "Praline" contained in handbooks:

calculations, forms, documents: