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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №186 "Raspberry" → No. 186 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №186 "Raspberry" No. 186

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 436.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85185.21 184.93 —   —   99.75 184.75 
Chocolate glaze [Skurikhin]99.1 105.98 105.02 34.47 36.53 48.15 51.03 
Raspberry podvarka69.0 88.19 60.85 —   —   67.00 59.09 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 44.50 32.93 8.57 3.81 44.56/11.39 19.83/5.07 
Apple puree [GOST]10.0 42.96 4.30 0.0920.0408.6233.70 
Sign up10.0 42.96 4.30 0.0600.0305.33 2.29 
Starch syrup78.0 13.35 10.41 0.30 0.04042.75 5.71 
Citric acid (E330)91.2 0.31 0.28 —   —   —   —   
Vanilla essence—  0.23 —   —   —   —   —   
Essence raspberry—  0.10 —   —   —   —   —   
Total403.02 9.26 40.45 75.50 329.70 
Output in finished product90.0 392.94 9.0  39.44 73.6  321.45 
Mass fraction by dry matter392.94 10.0  39.44 81.8  321.45 
To the aqueous phase88.0  
List of recipes

Recipe on №186 "Raspberry" contained in handbooks:

calculations, forms, documents: