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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 136 "Bee" → No. 136 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 136 "Bee" No. 136

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 636.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.5 235.60 229.71 68.80 162.09 0.20 0.47 
Chocolate glaze [Skurikhin]99.1 161.85 160.40 34.47 55.79 48.15 77.93 
Powdered sugar99.8586.85 86.72 —   —   99.80 86.68 
Natural honey78.0 64.47 50.28 —   —   77.27 49.82 
Cocoa-butter [cocoa butter]100.0 57.31 57.31 100.00 57.31 —   —   
Sign up84.0 47.75 40.11 82.50 39.39 —/0.80 —/0.38 
Essence honey—  0.24 —   —   —   —   —   
Total624.53 49.44 314.58 33.81 215.15 
Output in finished product95.5 607.67 48.1  306.09 32.9  209.34 
Mass fraction by dry matter607.67 50.4  306.09 34.4  209.34 
To the aqueous phase88.0  
List of recipes

Recipe on No. 136 "Bee" contained in handbooks:

calculations, forms, documents: