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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №128 "Red Poppy" → No. 128 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №128 "Red Poppy" No. 128

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 242.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 73.64 72.98 34.47 25.38 48.15 35.46 
Powdered sugar99.8566.28 66.18 —   —   99.80 66.15 
Sheet wafers (in candy Marshmallows)95.5 21.88 20.89 —   —   —   —   
Cocoa mass97.4 19.04 18.54 48.97 9.32 0.99 0.19 
Granulated sugar99.8517.08 17.05 —   —   99.75 17.04 
Sign up97.5 14.02 13.67 55.90 7.84 2.60 0.36 
Roasted hazelnut kernel97.5 14.02 13.67 68.80 9.65 0.20 0.030
Cocoa-butter [cocoa butter]100.0 13.37 13.37 100.00 13.37 —   —   
Starch syrup78.0 8.54 6.66 0.30 0.03042.75 3.65 
Coconut oil100.0 2.75 2.75 100.00 2.75 —   —   
Sign up—  0.026—   —   —   —   —   
Total245.76 28.18 68.34 50.67 122.88 
Output in finished product98.6 239.13 27.4  66.50 49.3  119.56 
Mass fraction by dry matter239.13 27.8  66.50 50.0  119.56 
To the aqueous phase97.3  
List of recipes

Recipe on №128 "Red Poppy" contained in handbooks:

calculations, forms, documents: