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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №134 "Nuts in chocolate" → No. 134 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №134 "Nuts in chocolate" No. 134

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 10.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 3.68 3.65 34.47 1.27 48.15 1.77 
Powdered sugar99.853.28 3.28 —   —   99.80 3.27 
Roasted kernels97.5 2.47 2.41 52.00 1.28 1.00 0.020
Cocoa mass97.4 0.94 0.92 48.97 0.46 0.99 0.010
Cocoa-butter [cocoa butter]100.0 0.25 0.25 100.00 0.25 —   —   
Sign up—  0.004—   —   —   —   —   
Total10.50 31.65 3.26 49.22 5.07 
Output in finished product98.8 10.17 30.7  3.16 47.7  4.91 
Mass fraction by dry matter10.17 31.1  3.16 48.3  4.91 
To the aqueous phase97.4  
List of recipes

Recipe on №134 "Nuts in chocolate" contained in handbooks:

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