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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №138 "Theatrical" → No. 138 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №138 "Theatrical" No. 138

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 155.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 55.32 54.83 34.47 19.07 48.15 26.64 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.68 21.96 8.57 2.54 44.56/11.39 13.23/3.38 
Granulated sugar99.8517.83 17.81 —   —   99.75 17.79 
Fruit in syrup70.0 15.56 10.89 —   —   —   —   
Powdered sugar99.8514.52 14.50 —   —   99.80 14.49 
Sign up97.5 10.05 9.80 68.80 6.91 0.20 0.020
Cocoa mass97.4 8.93 8.70 48.97 4.37 0.99 0.090
Cocoa-butter [cocoa butter]100.0 7.64 7.64 100.00 7.64 —   —   
Alcohol—  3.01 —   —   —   —   —   
Cognac—  2.01 —   —   —   —   —   
Sign up78.0 0.93 0.72 0.30 —   42.75 0.40 
Lemon essence—  0.045—   —   —   —   —   
Vanillin—  0.031—   —   —   —   —   
Total146.86 26.08 40.53 48.17 74.86 
Output in finished product91.9 142.89 25.4  39.43 46.9  72.84 
Mass fraction by dry matter142.89 27.6  39.43 51.0  72.84 
To the aqueous phase85.3  
List of recipes

Recipe on №138 "Theatrical" contained in handbooks:

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