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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №131 "Moscow" → No. 131 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №131 "Moscow" No. 131

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 257.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 70.21 69.58 34.47 24.20 48.15 33.81 
Roasted almond kernel97.5 58.87 57.39 55.90 32.91 2.60 1.53 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 52.90 39.15 8.57 4.53 44.56/11.39 23.57/6.03 
Granulated sugar99.8542.85 42.79 —   —   99.75 42.74 
Cornflakes95.0 29.61 28.13 1.20 0.36 2.00 0.59 
Sign up100.0 9.67 9.67 100.00 9.67 —   —   
Cocoa mass97.4 7.70 7.50 48.97 3.77 0.99 0.080
Natural honey78.0 5.76 4.49 —   —   77.27 4.45 
Vanillin—  0.091—   —   —   —   —   
Total258.69 29.29 75.44 42.97 110.69 
Output in finished product97.7 251.71 28.5  73.40 41.8  107.70 
Mass fraction by dry matter251.71 29.2  73.40 42.8  107.70 
To the aqueous phase94.8  
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