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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 095 "Weighty" → No. 095 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 095 "Weighty" No. 095

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 359.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 128.06 126.91 34.47 44.14 48.15 61.66 
Powdered sugar99.8575.60 75.48 —   —   99.80 75.45 
Cocoa mass97.4 68.41 66.63 48.97 33.50 0.99 0.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 68.27 57.34 82.50 56.32 —/0.80 —/0.55 
Cognac—  10.06 —   —   —   —   —   
Sign up100.0 9.60 9.60 100.00 9.60 —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.35 6.92 8.57 0.80 44.56/11.39 4.17/1.06 
Granulated sugar99.857.57 7.56 —   —   99.75 7.55 
Vanillin—  0.10 —   —   —   —   —   
Total350.44 40.17 144.36 41.89 150.56 
Output in finished product94.5 339.58 38.9  139.89 40.6  145.89 
Mass fraction by dry matter339.58 41.2  139.89 43.0  145.89 
To the aqueous phase88.0  
List of recipes

Recipe on No. 095 "Weighty" contained in handbooks:

calculations, forms, documents: