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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №184 "Gourmet" → No. 184 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №184 "Gourmet" No. 184

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 883.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85453.08 452.40 —   —   99.75 451.95 
Chocolate glaze [Skurikhin]99.1 251.10 248.84 34.47 86.55 48.15 120.90 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 105.12 77.79 8.57 9.01 44.56/11.39 46.84/11.97 
Alcohol—  42.66 —   —   —   —   —   
Starch syrup78.0 31.53 24.60 0.30 0.09042.75 13.48 
Sign up—  16.90 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.92 13.37 82.50 13.13 —/0.80 —/0.13 
water—  6.73 —   —   —   —   —   
Total817.00 12.32 108.78 72.58 641.04 
Output in finished product89.5 790.04 11.9  105.19 70.2  619.89 
Mass fraction by dry matter790.04 13.3  105.19 78.5  619.89 
To the aqueous phase86.9  
List of recipes

Recipe on №184 "Gourmet" contained in handbooks:

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