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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → №175 "Serenade" → No. 175 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №175 "Serenade" No. 175

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 477.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85197.71 197.42 —   —   99.75 197.22 
Roasted hazelnut kernel97.5 123.60 120.51 68.80 85.04 0.20 0.25 
Chocolate glaze [Skurikhin]99.1 120.52 119.44 34.47 41.54 48.15 58.03 
Apple puree [GOST]10.0 98.87 9.89 0.0920.0908.6238.53 
Apricot puree10.0 49.42 4.94 0.0600.0305.33 2.63 
Sign up91.2 1.02 0.93 —   —   —   —   
Essence orange—  0.25 —   —   —   —   —   
Total453.12 26.55 126.70 55.87 266.66 
Output in finished product92.3 440.43 25.8  123.15 54.3  259.19 
Mass fraction by dry matter440.43 28.0  123.15 58.8  259.19 
To the aqueous phase87.5  
List of recipes

Recipe on №175 "Serenade" contained in handbooks:

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