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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → №172 "Minuet" → No. 172 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №172 "Minuet" No. 172

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 821.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up81.0 242.37 196.32 —   —   —   —   
Chocolate glaze [Skurikhin]99.1 207.55 205.68 34.47 71.54 48.15 99.94 
Roasted kernels97.5 151.46 147.67 52.00 78.76 1.00 1.51 
Granulated sugar99.85150.37 150.15 —   —   99.75 149.99 
Natural honey78.0 75.50 58.89 —   —   77.27 58.34 
Sign up84.0 18.10 15.21 82.50 14.93 —/0.80 —/0.14 
Vanillin—  0.25 —   —   —   —   —   
Total773.92 20.10 165.23 37.70 309.87 
Output in finished product91.5 752.25 19.5  160.60 36.6  301.19 
Mass fraction by dry matter752.25 21.3  160.60 40.0  301.19 
To the aqueous phase81.2  
List of recipes

Recipe on №172 "Minuet" contained in handbooks:

calculations, forms, documents: