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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 102 "Arrow" → No. 102 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 102 "Arrow" No. 102

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 485.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85193.03 192.74 —   —   99.75 192.55 
Chocolate glaze [Skurikhin]99.1 109.57 108.58 34.47 37.77 48.15 52.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 93.74 69.36 8.57 8.03 44.56/11.39 41.77/10.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.41 58.30 82.50 57.26 —/0.80 —/0.56 
Starch syrup78.0 28.12 21.93 0.30 0.08042.75 12.02 
Sign up—  19.82 —   —   —   —   —   
Cognac—  13.27 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 6.22 6.22 100.00 6.22 —   —   
Vanillin—  0.088—   —   —   —   —   
Dye—  0.014—   —   —   —   —   
Total457.14 22.53 109.36 63.14 306.41 
Output in finished product90.1 437.03 21.5  104.55 60.4  292.93 
Mass fraction by dry matter437.03 23.9  104.55 67.0  292.93 
To the aqueous phase85.8  
List of recipes

Recipe on No. 102 "Arrow" contained in handbooks:

calculations, forms, documents: