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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → No. 176 "Fruit roasted nuts with candied fruits" → No. 176 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 176 "Fruit roasted nuts with candied fruits" No. 176

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 385.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85148.67 148.45 —   —   99.75 148.30 
Apple puree [GOST]10.0 148.67 14.87 0.0920.14 8.62312.82 
Chocolate glaze [Skurikhin]99.1 116.91 115.86 34.47 40.30 48.15 56.29 
Roasted kernels97.5 49.56 48.32 52.00 25.77 1.00 0.50 
Orange or tangerine in syrup70.0 43.12 30.19 0.19 0.08062.53 26.96 
Sign up99.855.46 5.46 —   —   99.80 5.45 
Essence tangerine—  0.19 —   —   —   —   —   
Total363.14 17.19 66.29 64.92 250.32 
Output in finished product91.8 354.06 16.8  64.63 63.3  244.06 
Mass fraction by dry matter354.06 18.3  64.63 68.9  244.06 
To the aqueous phase88.6  
List of recipes

Recipe on No. 176 "Fruit roasted nuts with candied fruits" contained in handbooks:

calculations, forms, documents: