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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №110 "Mimosa" → No. 110 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №110 "Mimosa" No. 110

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 184.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 74.99 74.31 34.47 25.85 48.15 36.11 
Apple podvarka69.0 46.08 31.79 —   —   67.00 30.87 
Granulated sugar99.8522.35 22.31 —   —   99.75 22.29 
Starch syrup78.0 21.61 16.86 0.30 0.06042.75 9.24 
Glucose91.0 19.98 18.18 —   —   91.00 18.18 
Sign up—  10.94 —   —   —   —   —   
Raw egg white12.0 6.55 0.79 —   —   0.9450.060
Agar (E406)85.0 1.11 0.94 —   —   —   —   
Citric acid (E330)91.2 0.51 0.47 —   —   —   —   
Lemon essence—  0.034—   —   —   —   —   
Sign up—  0.011—   —   —   —   —   
Total165.65 14.02 25.91 63.18 116.75 
Output in finished product87.0 160.85 13.6  25.16 61.3  113.37 
Mass fraction by dry matter160.85 15.6  25.16 70.5  113.37 
To the aqueous phase82.6  
List of recipes

Recipe on №110 "Mimosa" contained in handbooks:

calculations, forms, documents: