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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №208 "Peach in alcohol in chocolate" → No. 208 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №208 "Peach in alcohol in chocolate" No. 208

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 353.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 162.75 161.29 34.47 56.10 48.15 78.36 
Granulated sugar99.85136.31 136.10 —   —   99.75 135.97 
water—  39.79 —   —   —   —   —   
Pitted peach taken from alcohol17.0 35.28 6.00 —   —   —   —   
Starch syrup78.0 17.04 13.29 0.30 0.05042.75 7.28 
Sign up—  3.01 —   —   —   —   —   
Citric acid (E330)91.2 0.21 0.19 —   —   —   —   
Total316.87 15.88 56.15 62.67 221.61 
Output in finished product86.8 307.05 15.4  54.41 60.7  214.74 
Mass fraction by dry matter307.05 17.7  54.41 69.9  214.74 
To the aqueous phase82.2  
List of recipes

Recipe on №208 "Peach in alcohol in chocolate" contained in handbooks:

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