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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №116 "Agat" → No. 116 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №116 "Agat" No. 116

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 797.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 242.81 240.62 34.47 83.70 48.15 116.91 
Powdered sugar99.85158.15 157.92 —   —   99.80 157.83 
Roasted cashew kernels [2]97.5 137.30 133.87 46.00 63.16 4.97 6.82 
Whole milk powder the weight ratio of fat 26%96.0 110.89 106.45 25.00 27.72 —/39.30 —/43.58 
Cocoa mass97.4 105.61 102.86 48.97 51.72 0.99 1.05 
Sign up100.0 53.02 53.02 100.00 53.02 —   —   
Crushed waffles95.5 10.70 10.22 —   —   —   —   
Vanillin—  0.11 —   —   —   —   —   
Total804.96 35.04 279.32 39.01 310.94 
Output in finished product98.3 783.23 34.1  271.78 38.0  302.55 
Mass fraction by dry matter783.23 34.7  271.78 38.6  302.55 
To the aqueous phase95.6  
List of recipes

Recipe on №116 "Agat" contained in handbooks:

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