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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №065 "Citrus" → No. 065 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №065 "Citrus" No. 065

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 65.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8526.45 26.41 —   —   99.75 26.38 
Chocolate glaze [Skurikhin]99.1 19.87 19.69 34.47 6.85 48.15 9.57 
Starch syrup78.0 8.95 6.98 0.30 0.03042.75 3.83 
Apple puree [GOST]10.0 4.59 0.46 0.092—   8.6230.40 
Citrus puree10.0 3.63 0.36 —   —   —   —   
Sign up—  3.18 —   —   —   —   —   
Lactic acid (E270)40.0 1.57 0.63 —   —   —   —   
Agar (E406)85.0 0.57 0.49 —   —   —   —   
Total55.02 10.50 6.88 61.34 40.18 
Output in finished product82.2 53.86 10.3  6.73 60.0  39.33 
Mass fraction by dry matter53.86 12.5  6.73 73.0  39.33 
To the aqueous phase77.2  
List of recipes

Recipe on №065 "Citrus" contained in handbooks:

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