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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №036 "Camomile" → No. 036 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №036 "Camomile" No. 036

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 411.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85150.90 150.68 —   —   99.75 150.52 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 123.03 91.04 8.57 10.54 44.56/11.39 54.82/14.01 
Chocolate glaze [Skurikhin]99.1 104.07 103.14 34.47 35.87 48.15 50.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 26.66 22.39 82.50 21.99 —/0.80 —/0.21 
Starch syrup78.0 16.40 12.80 0.30 0.05042.75 7.01 
Sign up95.0 8.19 7.78 15.00 1.23 2.00 0.16 
Cognac—  4.91 —   —   —   —   —   
Essence of rum—  0.078—   —   —   —   —   
Vanilla essence—  0.050—   —   —   —   —   
Total387.82 16.95 69.68 66.11 271.86 
Output in finished product91.7 376.97 16.5  67.73 64.3  264.25 
Mass fraction by dry matter376.97 18.0  67.73 70.1  264.25 
To the aqueous phase88.5  
List of recipes

Recipe on №036 "Camomile" contained in handbooks:

calculations, forms, documents: