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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №141 "Joke" → No. 141 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №141 "Joke" No. 141

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 610.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 185.97 184.30 34.47 64.10 48.15 89.54 
Powdered sugar99.85176.11 175.85 —   —   99.80 175.76 
Cocoa-butter [cocoa butter]100.0 57.47 57.47 100.00 57.47 —   —   
Cocoa mass97.4 49.06 47.78 48.97 24.02 0.99 0.49 
Roasted kernels97.5 45.49 44.35 52.00 23.65 1.00 0.45 
Sign up97.5 34.34 33.48 68.80 23.63 0.20 0.070
Sheet wafers (in candy Marshmallows)95.5 23.71 22.64 —   —   —   —   
Roasted peanut kernels97.5 19.96 19.46 52.00 10.38 1.00 0.20 
Confectionery fat99.7 19.44 19.38 99.70 19.38 —   —   
Cognac—  10.80 —   —   —   —   —   
Sign up96.0 2.81 2.70 25.00 0.70 —/39.30 —/1.10 
Citric acid (E330)91.2 0.87 0.79 —   —   —   —   
Dried raisins82.0 0.56 0.46 35.40 0.20 42.60 0.24 
Vanilla essence—  0.35 —   —   —   —   —   
Total608.66 36.64 223.53 43.84 267.47 
Output in finished product97.1 592.22 35.6  217.49 42.7  260.25 
Mass fraction by dry matter592.22 36.7  217.49 43.9  260.25 
To the aqueous phase93.6  
List of recipes

Recipe on №141 "Joke" contained in handbooks:

calculations, forms, documents: