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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №006 "Evening" → No. 006 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №006 "Evening" No. 006

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 551.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 208.47 206.60 34.47 71.86 48.15 100.38 
Granulated sugar99.85189.01 188.72 —   —   99.75 188.54 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 98.76 73.08 8.57 8.46 44.56/11.39 44.01/11.25 
Starch syrup78.0 21.65 16.89 0.30 0.06042.75 9.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.40 17.97 82.50 17.66 —/0.80 —/0.17 
Sign up—  19.81 —   —   —   —   —   
Cognac—  12.16 —   —   —   —   —   
Alcohol—  9.73 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 8.12 7.71 15.00 1.22 2.00 0.16 
Dry cream96.0 4.06 3.90 42.00 1.71 —/30.20 —/1.23 
Sign up—  0.61 —   —   —   —   —   
Total514.88 18.32 100.97 63.60 350.57 
Output in finished product91.1 502.00 17.9  98.44 62.0  341.80 
Mass fraction by dry matter502.00 19.6  98.44 68.1  341.80 
To the aqueous phase87.4  
List of recipes

Recipe on №006 "Evening" contained in handbooks:

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