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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №023 "Honey" → No. 023 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №023 "Honey" No. 023

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 614.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85325.57 325.08 —   —   99.75 324.76 
Chocolate glaze [Skurikhin]99.1 155.27 153.87 34.47 53.52 48.15 74.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 60.98 45.12 8.57 5.23 44.56/11.39 27.17/6.95 
Starch syrup78.0 41.14 32.09 0.30 0.12 42.75 17.59 
Natural honey78.0 15.98 12.47 —   —   77.27 12.35 
Sign up—  14.39 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.14 7.68 82.50 7.54 —/0.80 —/0.070
Cognac—  7.22 —   —   —   —   —   
Vanilla essence—  0.46 —   —   —   —   —   
Total576.30 10.81 66.41 75.08 461.19 
Output in finished product91.8 563.62 10.6  64.95 73.4  451.04 
Mass fraction by dry matter563.62 11.5  64.95 80.0  451.04 
To the aqueous phase89.9  
List of recipes

Recipe on №023 "Honey" contained in handbooks:

calculations, forms, documents: