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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №195 "Apricot in alcohol in chocolate" → No. 195 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №195 "Apricot in alcohol in chocolate" No. 195

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 950.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85423.61 422.97 —   —   99.75 422.55 
Chocolate glaze [Skurikhin]99.1 331.90 328.91 34.47 114.41 48.15 159.81 
Water—  124.77 —   —   —   —   —   
Apricot removed from alcohol22.0 99.72 21.94 —   —   —   —   
Starch syrup78.0 52.95 41.30 0.30 0.16 42.75 22.64 
Sign up99.3 48.46 48.12 35.40 17.15 42.60 20.64 
Berry tincture in alcohol—  9.07 —   —   —   —   —   
Total with sanitary waste863.25 13.86 131.72 65.83 625.64 
Sign up88.8 9.24 8.21 —   —   —   —   
Total without sanitary waste855.04 13.86 131.72 65.83 625.64 
Output in finished product86.4 820.84 13.3  126.45 63.2  600.62 
Mass fraction by dry matter820.84 15.4  126.45 73.2  600.62 
To the aqueous phase82.3  
List of recipes

Recipe on №195 "Apricot in alcohol in chocolate" contained in handbooks:

calculations, forms, documents: