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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №187 "Tangerine" → No. 187 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №187 "Tangerine" No. 187

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 735.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85379.42 378.85 —   —   99.75 378.47 
Chocolate glaze [Skurikhin]99.1 184.64 182.98 34.47 63.65 48.15 88.90 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 80.44 59.53 8.57 6.89 44.56/11.39 35.84/9.16 
water—  62.40 —   —   —   —   —   
Starch syrup78.0 50.86 39.67 0.30 0.15 42.75 21.74 
Sign up69.0 49.37 34.06 —   —   67.00 33.08 
Essence tangerine—  0.36 —   —   —   —   —   
Citric acid (E330)91.2 0.33 0.30 —   —   —   —   
Yellow paint—  0.037—   —   —   —   —   
Total695.38 9.61 70.69 76.70 563.98 
Output in finished product92.1 677.30 9.4  68.85 74.7  549.32 
Mass fraction by dry matter677.30 10.2  68.85 81.1  549.32 
To the aqueous phase90.4  
List of recipes

Recipe on №187 "Tangerine" contained in handbooks:

calculations, forms, documents: