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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №203 "Blue distance" → No. 203 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №203 "Blue distance" No. 203

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 15.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.855.47 5.47 —   —   99.75 5.46 
Chocolate glaze [Skurikhin]99.1 4.83 4.79 34.47 1.66 48.15 2.33 
Cherries taken out of alcohol25.0 3.38 0.84 —   —   —   —   
water—  2.02 —   —   —   —   —   
Starch syrup78.0 0.27 0.21 0.30 —   42.75 0.12 
Sign up—  0.16 —   —   —   —   —   
Agaroid85.0 0.14 0.12 —   —   —   —   
Citric acid (E330)91.2 0.0820.075—   —   —   —   
Citrus essence—  0.004—   —   —   —   —   
Total11.50 10.51 1.66 50.06 7.91 
Output in finished product70.4 11.12 10.2  1.61 48.4  7.65 
Mass fraction by dry matter11.12 14.5  1.61 68.8  7.65 
To the aqueous phase62.0  
List of recipes

Recipe on №203 "Blue distance" contained in handbooks:

calculations, forms, documents: