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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №063 "Currant" → No. 063 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №063 "Currant" No. 063

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 738.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85444.64 443.97 —   —   99.75 443.53 
Chocolate glaze [Skurikhin]99.1 186.66 184.98 34.47 64.34 48.15 89.88 
Apple puree [GOST]10.0 170.77 17.08 0.0920.16 8.62314.73 
Blackcurrant puree10.0 164.16 16.42 —   —   —   —   
Total662.44 8.74 64.50 74.26 548.14 
Output in finished product87.8 647.87 8.5  63.08 72.6  536.08 
Mass fraction by dry matter647.87 9.7  63.08 82.7  536.08 
To the aqueous phase85.6  
List of recipes

Recipe on №063 "Currant" contained in handbooks:

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