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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №166 "Jubilee" → No. 166 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №166 "Jubilee" No. 166

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 275.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 120.08 119.00 34.47 41.39 48.15 57.82 
Granulated sugar99.8572.19 72.08 —   —   99.75 72.01 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.12 35.61 8.57 4.12 44.56/11.39 21.44/5.48 
Cocoa-butter [cocoa butter]100.0 12.65 12.65 100.00 12.65 —   —   
Sheet wafers (in candy Marshmallows)95.5 9.72 9.29 —   —   —   —   
Sign up78.0 9.63 7.51 0.30 0.03042.75 4.12 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.53 6.32 82.50 6.21 —/0.80 —/0.060
Pouring "Casserole"40.0 4.21 1.69 —   —   —   —   
Alcohol—  2.11 —   —   —   —   —   
Total264.14 23.38 64.40 57.71 158.99 
Output in finished product93.0 256.22 22.7  62.47 56.0  154.22 
Mass fraction by dry matter256.22 24.4  62.47 60.2  154.22 
To the aqueous phase88.9  
List of recipes

Recipe on №166 "Jubilee" contained in handbooks:

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