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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №018 "Swallow" → No. 018 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №018 "Swallow" No. 018

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 680.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85306.17 305.71 —   —   99.75 305.40 
Chocolate glaze [Skurikhin]99.1 171.96 170.41 34.47 59.27 48.15 82.80 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 148.67 110.02 8.57 12.74 44.56/11.39 66.25/16.93 
Starch syrup78.0 44.61 34.79 0.30 0.13 42.75 19.07 
Mandarin cooking69.0 16.57 11.43 —   —   67.00 11.10 
Sign up95.0 4.95 4.70 15.00 0.74 2.00 0.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.91 4.12 82.50 4.05 —/0.80 —/0.040
Essence tangerine—  0.24 —   —   —   —   —   
Total641.19 11.31 76.93 72.86 495.75 
Output in finished product92.0 625.80 11.0  75.08 71.1  483.85 
Mass fraction by dry matter625.80 12.0  75.08 77.3  483.85 
To the aqueous phase89.9  
List of recipes

Recipe on №018 "Swallow" contained in handbooks:

calculations, forms, documents: