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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №025 "Youth" → No. 025 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №025 "Youth" No. 025

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 197.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8597.97 97.82 —   —   99.75 97.73 
Chocolate glaze [Skurikhin]99.1 65.02 64.44 34.47 22.41 48.15 31.31 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 20.44 15.12 8.57 1.75 44.56/11.39 9.11/2.33 
Starch syrup78.0 13.12 10.23 0.30 0.04042.75 5.61 
Puree fruit and berry varietal10.0 6.19 0.62 0.10 0.0108.00 0.50 
Sign up—  1.65 —   —   —   —   —   
Essence of rum—  0.090—   —   —   —   —   
Total188.24 12.23 24.21 73.66 145.77 
Output in finished product93.0 184.10 12.0  23.68 72.0  142.56 
Mass fraction by dry matter184.10 12.9  23.68 77.4  142.56 
To the aqueous phase91.2  
List of recipes

Recipe on №025 "Youth" contained in handbooks:

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