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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №057 "Summer" → No. 057 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №057 "Summer" No. 057

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 497.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85275.10 274.69 —   —   99.75 274.41 
Apple puree [GOST]10.0 126.33 12.63 0.0920.12 8.62310.89 
Apricot puree10.0 126.33 12.63 0.0600.0805.33 6.73 
Chocolate glaze [Skurikhin]99.1 125.87 124.74 34.47 43.39 48.15 60.61 
Strawberry cooking69.0 24.84 17.14 —   —   67.00 16.64 
Sign up91.2 1.14 1.04 —   —   —   —   
Essence strawberry—  0.21 —   —   —   —   —   
Total442.87 8.76 43.59 74.20 369.28 
Output in finished product87.0 433.13 8.6  42.63 72.6  361.16 
Mass fraction by dry matter433.13 9.8  42.63 83.4  361.16 
To the aqueous phase84.8  
List of recipes

Recipe on №057 "Summer" contained in handbooks:

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