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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №099 "Delicacy" → # 099 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №099 "Delicacy" # 099

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 123.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 40.28 39.92 34.47 13.88 48.15 19.39 
Roasted almond kernel97.5 29.30 28.57 55.90 16.38 2.60 0.76 
Powdered sugar99.8523.74 23.70 —   —   99.80 23.69 
Nuts94.0 12.59 11.83 —   —   —   —   
Whole milk powder the weight ratio of fat 26%96.0 9.23 8.86 25.00 2.31 —/39.30 —/3.63 
Sign up100.0 8.57 8.57 100.00 8.57 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.18 1.83 82.50 1.80 —/0.80 —/0.020
Cognac—  1.17 —   —   —   —   —   
Essence of rum—  0.064—   —   —   —   —   
Blue paint—  0.006—   —   —   —   —   
Sign up—  0.006—   —   —   —   —   
Total123.28 34.85 42.94 37.51 46.21 
Output in finished product97.0 119.45 33.8  41.61 36.3  44.77 
Mass fraction by dry matter119.45 34.8  41.61 37.5  44.77 
To the aqueous phase92.3  
List of recipes

Recipe on №099 "Delicacy" contained in handbooks:

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