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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №005 "Spring" → No. 005 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №005 "Spring" No. 005

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 721.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85403.03 402.42 —   —   99.75 402.02 
Chocolate glaze [Skurikhin]99.1 182.11 180.47 34.47 62.77 48.15 87.69 
water—  95.46 —   —   —   —   —   
Starch syrup78.0 51.95 40.52 0.30 0.16 42.75 22.21 
Mandarin cooking69.0 37.26 25.71 —   —   67.00 24.96 
Sign up74.0 36.93 27.33 8.57 3.16 44.56/11.39 16.46/4.21 
Cognac—  6.23 —   —   —   —   —   
Citric acid (E330)91.2 0.57 0.52 —   —   —   —   
Essence tangerine—  0.25 —   —   —   —   —   
Paint red—  0.14 —   —   —   —   —   
Total676.97 9.16 66.09 77.03 556.08 
Output in finished product91.9 663.43 9.0  64.77 75.5  544.96 
Mass fraction by dry matter663.43 9.8  64.77 82.1  544.96 
To the aqueous phase90.3  
List of recipes

Recipe on №005 "Spring" contained in handbooks:

calculations, forms, documents: