KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → №173 "Meteorite" → No. 173 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №173 "Meteorite" No. 173

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 272.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.5 154.09 150.24 68.80 106.01 0.20 0.31 
Chocolate glaze [Skurikhin]99.1 68.69 68.07 34.47 23.68 48.15 33.07 
Natural honey78.0 66.09 51.55 —   —   77.27 51.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.05 1.72 82.50 1.69 —/0.80 —/0.020
Vanillin—  0.062—   —   —   —   —   
Total271.58 48.21 131.38 30.99 84.46 
Output in finished product96.8 263.71 46.8  127.57 30.1  82.01 
Mass fraction by dry matter263.71 48.4  127.57 31.1  82.01 
To the aqueous phase90.3  
List of recipes

Recipe on №173 "Meteorite" contained in handbooks:

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