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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №046 "Elegy" → No. 046 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №046 "Elegy" No. 046

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 429.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85134.62 134.42 —   —   99.75 134.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.57 81.08 8.57 9.39 44.56/11.39 48.82/12.48 
Chocolate glaze [Skurikhin]99.1 108.55 107.57 34.47 37.42 48.15 52.27 
Strawberry cooking69.0 46.24 31.91 —   —   67.00 30.98 
Cocoa powder [Skurikhin]95.0 26.35 25.03 15.00 3.95 2.00 0.53 
Sign up78.0 14.63 11.41 0.30 0.04042.75 6.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.17 11.07 82.50 10.87 —/0.80 —/0.11 
Wine "Madera"—  6.26 —   —   —   —   —   
Essence strawberry—  0.25 —   —   —   —   —   
Total402.48 14.37 61.67 65.54 281.31 
Output in finished product91.5 392.82 14.0  60.19 64.0  274.56 
Mass fraction by dry matter392.82 15.3  60.19 69.9  274.56 
To the aqueous phase88.3  
List of recipes

Recipe on №046 "Elegy" contained in handbooks:

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