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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №020 "Favorite" → No. 020 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №020 "Favorite" No. 020

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 793 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85310.35 309.89 —   —   99.75 309.57 
Chocolate glaze [Skurikhin]99.1 285.57 283.00 34.47 98.44 48.15 137.50 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 150.71 111.53 8.57 12.92 44.56/11.39 67.16/17.17 
Starch syrup78.0 45.21 35.26 0.30 0.14 42.75 19.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.53 13.05 82.50 12.81 —/0.80 —/0.12 
Sign up—  9.17 —   —   —   —   —   
Citric acid (E330)91.2 0.99 0.90 —   —   —   —   
Essence of rum—  0.091—   —   —   —   —   
Vanilla essence—  0.091—   —   —   —   —   
Total753.63 15.68 124.31 68.70 544.80 
Output in finished product92.9 737.05 15.3  121.58 67.2  532.81 
Mass fraction by dry matter737.05 16.5  121.58 72.3  532.81 
To the aqueous phase90.5  
List of recipes

Recipe on №020 "Favorite" contained in handbooks:

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