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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 100 "Natalka-Poltavka" → No. 100 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 100 "Natalka-Poltavka" No. 100

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 855.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85368.15 367.60 —   —   99.75 367.23 
Chocolate glaze [Skurikhin]99.1 301.00 298.29 34.47 103.75 48.15 144.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 111.89 93.99 82.50 92.31 —/0.80 —/0.90 
water—  107.48 —   —   —   —   —   
Starch syrup78.0 46.02 35.90 0.30 0.14 42.75 19.67 
Sign up40.0 40.28 16.11 —   —   —   —   
Vanillin—  0.25 —   —   —   —   —   
Total811.89 22.92 196.20 62.21 532.42 
Output in finished product91.7 785.09 22.2  189.72 60.2  514.85 
Mass fraction by dry matter785.09 24.2  189.72 65.6  514.85 
To the aqueous phase87.9  
List of recipes

Recipe on No. 100 "Natalka-Poltavka" contained in handbooks:

calculations, forms, documents: