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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 119 "Baltika" → No. 119 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 119 "Baltika" No. 119

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 102.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8538.83 38.77 —   —   99.80 38.75 
Chocolate glaze [Skurikhin]99.1 28.11 27.86 34.47 9.69 48.15 13.53 
Roasted hazelnut kernel97.5 27.27 26.59 68.80 18.76 0.20 0.050
Cocoa mass97.4 5.52 5.38 48.97 2.70 0.99 0.050
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.82 3.21 82.50 3.15 —/0.80 —/0.030
Sign up100.0 1.85 1.85 100.00 1.85 —   —   
Vanilla essence—  0.040—   —   —   —   —   
Total103.66 35.30 36.15 51.17 52.40 
Output in finished product98.3 100.66 34.3  35.10 49.7  50.88 
Mass fraction by dry matter100.66 34.9  35.10 50.5  50.88 
To the aqueous phase96.7  
List of recipes

Recipe on No. 119 "Baltika" contained in handbooks:

calculations, forms, documents: