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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №123 "Zolotaya Niva" → No. 123 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №123 "Zolotaya Niva" No. 123

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 988.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 385.86 382.39 34.47 133.01 48.15 185.79 
Roasted almond kernel97.5 262.81 256.24 55.90 146.91 2.60 6.83 
Granulated sugar99.85163.11 162.87 —   —   99.75 162.70 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 136.45 100.97 8.57 11.69 44.56/11.39 60.80/15.54 
Sheet wafers (in candy Marshmallows)95.5 51.08 48.79 —   —   —   —   
Sign up100.0 36.79 36.79 100.00 36.79 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.02 17.66 82.50 17.34 —/0.80 —/0.17 
Liqueur "Yuzhny"40.0 5.26 2.10 —   —   —   —   
Citrus essence—  0.19 —   —   —   —   —   
Vanillin—  0.052—   —   —   —   —   
Total1007.80 34.98 345.74 43.14 426.33 
Output in finished product97.9 967.49 33.6  331.91 41.4  409.28 
Mass fraction by dry matter967.49 34.3  331.91 42.3  409.28 
To the aqueous phase95.2  
List of recipes

Recipe on №123 "Zolotaya Niva" contained in handbooks:

calculations, forms, documents: