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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №101 "Salute" → No. 101 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №101 "Salute" No. 101

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 386.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 137.41 136.17 34.47 47.37 48.15 66.16 
Chocolate semi-finished product99.3 85.21 84.62 35.40 30.16 42.60 36.30 
Granulated sugar99.8565.65 65.56 —   —   99.75 65.49 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 34.19 28.72 82.50 28.21 —/0.80 —/0.27 
Roasted almond kernel97.5 32.82 32.00 55.90 18.35 2.60 0.85 
Sign up97.5 23.58 22.99 46.00 10.85 4.97 1.17 
Cocoa-butter [cocoa butter]100.0 20.69 20.69 100.00 20.69 —   —   
Vanilla essence—  0.18 —   —   —   —   —   
Total390.74 40.26 155.63 44.01 170.15 
Output in finished product97.7 377.84 38.9  150.49 42.6  164.53 
Mass fraction by dry matter377.84 39.8  150.49 43.5  164.53 
To the aqueous phase94.9  
List of recipes

Recipe on №101 "Salute" contained in handbooks:

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