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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №024 "World" → No. 024 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №024 "World" No. 024

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 103.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8543.72 43.65 —   —   99.75 43.61 
Chocolate glaze [Skurikhin]99.1 25.07 24.84 34.47 8.64 48.15 12.07 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.23 15.71 8.57 1.82 44.56/11.39 9.46/2.42 
Roasted cashew kernels [2]97.5 7.85 7.65 46.00 3.61 4.97 0.39 
Starch syrup78.0 6.37 4.97 0.30 0.02042.75 2.72 
Sign up—  0.78 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.70 0.59 82.50 0.58 —/0.80 —/0.010
Vanilla essence—  0.10 —   —   —   —   —   
Total97.41 14.20 14.67 67.60 69.83 
Output in finished product92.0 95.07 13.9  14.32 66.0  68.15 
Mass fraction by dry matter95.07 15.1  14.32 71.7  68.15 
To the aqueous phase89.2  
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