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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №139 "Violet" → No. 139 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №139 "Violet" No. 139

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 797.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85282.37 281.94 —   —   99.80 281.81 
Chocolate glaze [Skurikhin]99.1 202.05 200.23 34.47 69.65 48.15 97.29 
Confectionery fat99.7 120.62 120.25 99.70 120.26 —   —   
Dry cream96.0 72.18 69.30 42.00 30.32 —/30.20 —/21.80 
Cocoa powder [Skurikhin]95.0 54.14 51.43 15.00 8.12 2.00 1.08 
Sign up92.0 51.14 47.04 —   —   —   —   
Roasted kernels97.5 36.10 35.20 52.00 18.77 1.00 0.36 
Vanilla essence—  0.61 —   —   —   —   —   
Soybean phosphatide concentrate99.0 0.30 0.30 93.70 0.28 —   —   
Total805.70 31.04 247.40 49.52 394.71 
Output in finished product98.4 783.95 30.2  240.72 48.2  384.05 
Mass fraction by dry matter783.95 30.7  240.72 49.0  384.05 
To the aqueous phase96.7  
List of recipes

Recipe on №139 "Violet" contained in handbooks:

calculations, forms, documents: