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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №094 "Danube Wreath" → No. 094 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №094 "Danube Wreath" No. 094

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 340.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85143.52 143.30 —   —   99.75 143.16 
Chocolate glaze [Skurikhin]99.1 92.29 91.46 34.47 31.81 48.15 44.44 
water—  41.90 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.70 35.03 82.50 34.40 —/0.80 —/0.33 
Cocoa-butter [cocoa butter]100.0 30.87 30.87 100.00 30.87 —   —   
Sign up78.0 17.94 13.99 0.30 0.05042.75 7.67 
Powdered sugar99.856.88 6.87 —   —   99.80 6.87 
Cocoa powder [Skurikhin]95.0 6.87 6.52 15.00 1.03 2.00 0.14 
Alcohol—  4.90 —   —   —   —   —   
Vanillin—  0.10 —   —   —   —   —   
Total328.04 28.80 98.16 59.42 202.49 
Output in finished product93.3 317.87 27.9  95.12 57.6  196.21 
Mass fraction by dry matter317.87 29.9  95.12 61.7  196.21 
To the aqueous phase89.5  
List of recipes

Recipe on №094 "Danube Wreath" contained in handbooks:

calculations, forms, documents: