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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candies with marzipan shells → №145 "May" → No. 145 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №145 "May" No. 145

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 183.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8554.26 54.18 —   —   99.80 54.15 
Chocolate glaze [Skurikhin]99.1 50.07 49.61 34.47 17.26 48.15 24.11 
Dried cashew kernel96.0 32.55 31.25 49.17 16.00 7.60 2.47 
Granulated sugar99.8521.71 21.67 —   —   99.75 21.66 
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 10.62 10.20 1.00 0.11 —/52.60 —/5.59 
Sign up78.0 8.70 6.79 0.30 0.03042.75 3.72 
water—  8.30 —   —   —   —   —   
Alcohol—  1.62 —   —   —   —   —   
Citric acid (E330)91.2 0.52 0.48 —   —   —   —   
Essence—  0.081—   —   —   —   —   
Sign up—  0.039—   —   —   —   —   
Total174.18 18.20 33.40 59.80 109.74 
Output in finished product92.5 169.66 17.7  32.53 58.3  106.89 
Mass fraction by dry matter169.66 19.2  32.53 63.0  106.89 
To the aqueous phase88.5  
List of recipes

Recipe on №145 "May" contained in handbooks:

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