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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №114 "Souffle" → No. 114 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №114 "Souffle" No. 114

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 798.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 326.01 323.08 34.47 112.38 48.15 156.97 
Granulated sugar99.85233.32 232.97 —   —   99.75 232.74 
Starch syrup78.0 115.79 90.31 0.30 0.35 42.75 49.50 
water—  66.95 —   —   —   —   —   
Raw egg white12.0 34.54 4.14 —   —   0.9450.33 
Sign up60.0 31.37 18.82 —   —   —   —   
Candied melon or watermelon70.0 31.12 21.79 —   —   —   —   
Orange or tangerine peel70.0 31.12 21.79 —   —   —   —   
Agar (E406)85.0 5.79 4.92 —   —   —   —   
Ground coffee98.0 2.85 2.80 14.40 0.41 2.80 0.080
Sign up—  2.39 —   —   —   —   —   
Pouring "Casserole"40.0 2.09 0.84 —   —   —   —   
Port wine—  2.04 —   —   —   —   —   
Citric acid (E330)91.2 1.64 1.50 —   —   —   —   
Paint red—  0.31 —   —   —   —   —   
Sign up—  0.087—   —   —   —   —   
Essence orange—  0.068—   —   —   —   —   
Pineapple essence—  0.051—   —   —   —   —   
Blue paint—  0.035—   —   —   —   —   
Yellow paint—  0.034—   —   —   —   —   
Sign up—  0.021—   —   —   —   —   
Total with sanitary waste722.95 14.17 113.14 55.04 439.62 
Sign up100.0 2.55 2.55 —   —   —   —   
Total without sanitary waste720.40 14.17 113.14 55.04 439.62 
Output in finished product87.0 695.19 13.7  109.18 53.1  424.24 
Mass fraction by dry matter695.19 15.7  109.18 61.0  424.24 
To the aqueous phase80.4  
List of recipes

Recipe on №114 "Souffle" contained in handbooks:

calculations, forms, documents: