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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with milk bodies → №074 "Variety" → No. 074 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №074 "Variety" No. 074

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 400.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85189.24 188.96 —   —   99.75 188.77 
Chocolate glaze [Skurikhin]99.1 113.44 112.42 34.47 39.10 48.15 54.62 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 75.70 56.02 8.57 6.49 44.56/11.39 33.73/8.62 
Cocoa powder [Skurikhin]95.0 18.92 17.98 15.00 2.84 2.00 0.38 
Wine "Madera"—  9.46 —   —   —   —   —   
Sign up—  4.73 —   —   —   —   —   
Agar (E406)85.0 0.36 0.30 —   —   —   —   
Vanillin—  0.11 —   —   —   —   —   
Total375.68 12.08 48.43 70.63 283.10 
Output in finished product91.1 365.16 11.7  47.07 68.7  275.17 
Mass fraction by dry matter365.16 12.9  47.07 75.4  275.17 
To the aqueous phase88.5  
List of recipes

Recipe on №074 "Variety" contained in handbooks:

calculations, forms, documents: