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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №115 "Jubilee" → No. 115 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №115 "Jubilee" No. 115

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 86.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 35.49 35.17 34.47 12.23 48.15 17.09 
Granulated sugar99.8523.27 23.24 —   —   99.75 23.21 
Strawberry cooking69.0 11.41 7.87 —   —   67.00 7.64 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.95 8.10 8.57 0.94 44.56/11.39 4.88/1.25 
water—  5.84 —   —   —   —   —   
Sign up78.0 4.03 3.14 0.30 0.01042.75 1.72 
Raw egg white12.0 3.87 0.46 —   —   0.9450.040
Cognac—  0.77 —   —   —   —   —   
Agar (E406)85.0 0.62 0.52 —   —   —   —   
Berry tincture in alcohol—  0.46 —   —   —   —   —   
Sign up91.2 0.12 0.11 —   —   —   —   
Vanillin—  0.005—   —   —   —   —   
Total78.63 15.17 13.18 63.74 55.39 
Output in finished product87.0 75.64 14.6  12.68 61.3  53.28 
Mass fraction by dry matter75.64 16.8  12.68 70.4  53.28 
To the aqueous phase82.5  
List of recipes

Recipe on №115 "Jubilee" contained in handbooks:

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