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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №165 "Chocolate cream" → No. 165 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №165 "Chocolate cream" No. 165

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 307.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 125.45 124.32 34.47 43.24 48.15 60.40 
Chocolate semi-finished product99.3 124.22 123.35 35.40 43.97 42.60 52.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.69 41.74 82.50 40.99 —/0.80 —/0.40 
Sheet wafers (in candy Marshmallows)95.5 18.07 17.25 —   —   —   —   
Total306.66 41.65 128.20 36.90 113.58 
Output in finished product96.6 297.46 40.4  124.35 35.8  110.17 
Mass fraction by dry matter297.46 41.8  124.35 37.0  110.17 
To the aqueous phase91.4  
List of recipes

Recipe on №165 "Chocolate cream" contained in handbooks:

calculations, forms, documents: