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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №118 "Aria" → No. 118 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №118 "Aria" No. 118

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 70.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8520.58 20.55 —   —   99.80 20.54 
Chocolate glaze [Skurikhin]99.1 17.84 17.68 34.47 6.15 48.15 8.59 
Confectionery fat99.7 10.29 10.26 99.70 10.26 —   —   
Whole milk powder the weight ratio of fat 26%96.0 9.75 9.36 25.00 2.44 —/39.30 —/3.83 
Roasted kernels97.5 7.04 6.86 52.00 3.66 1.00 0.070
Sign up95.5 4.06 3.88 —   —   —   —   
Cocoa powder [Skurikhin]95.0 2.71 2.57 15.00 0.41 2.00 0.050
Vanilla essence—  0.067—   —   —   —   —   
Total71.16 32.56 22.92 45.09 31.74 
Output in finished product98.3 69.24 31.7  22.30 43.9  30.88 
Mass fraction by dry matter69.24 32.2  22.30 44.6  30.88 
To the aqueous phase96.4  
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Recipe on №118 "Aria" contained in handbooks:

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