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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №048 "Yabloko" → No. 048 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №048 "Yabloko" No. 048

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 60.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	38.14	38.08	—	—	99.75	38.04
Apple puree [GOST]	10.0	14.97	1.50	0.092	0.010	8.623	1.29
Chocolate glaze [Skurikhin]	99.1	14.00	13.88	34.47	4.83	48.15	6.74
Starch syrup	78.0	3.34	2.61	0.30	0.010	42.75	1.43
Alcohol	—	1.16	—	—	—	—	—
Sign up	91.2	0.038	0.035	—	—	—	—
Total			56.09	8.03	4.85	78.64	47.50
Output in finished product	91.0		54.97	7.9	4.75	77.1	46.55
Mass fraction by dry matter			54.97	8.6	4.75	84.7	46.55
To the aqueous phase						89.6

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on №048 "Yabloko" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Calculation of the mass fraction of sugar and fat: №048 "Yabloko" No. 048

Recipe on №048 "Yabloko" contained in handbooks:

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