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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №004 "Cornflower" → No. 004 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №004 "Cornflower" No. 004

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 737.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85259.83 259.44 —   —   99.75 259.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 211.84 156.76 8.57 18.15 44.56/11.39 94.40/24.13 
Chocolate glaze [Skurikhin]99.1 186.67 184.99 34.47 64.35 48.15 89.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.90 38.56 82.50 37.87 —/0.80 —/0.37 
Roasted hazelnut kernel97.5 35.30 34.42 68.80 24.29 0.20 0.070
Sign up78.0 28.25 22.03 0.30 0.08042.75 12.08 
Cognac—  8.46 —   —   —   —   —   
Vanillin—  0.18 —   —   —   —   —   
Essence of cognac—  0.13 —   —   —   —   —   
Total696.19 19.62 144.74 63.92 471.54 
Output in finished product91.8 677.40 19.1  140.83 62.2  458.81 
Mass fraction by dry matter677.40 20.8  140.83 67.7  458.81 
To the aqueous phase88.4  
List of recipes

Recipe on №004 "Cornflower" contained in handbooks:

calculations, forms, documents: