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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №209 "Plum in chocolate" → No. 209 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №209 "Plum in chocolate" No. 209

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 945.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up75.0 400.61 300.46 0.70 2.80 56.90 227.95 
Chocolate glaze [Skurikhin]99.1 386.63 383.15 34.47 133.27 48.15 186.16 
Granulated sugar99.85124.76 124.57 —   —   99.75 124.45 
Oranges taken out of syrup70.0 43.89 30.72 —   —   —   —   
water—  37.25 —   —   —   —   —   
Sign up78.0 11.58 9.03 0.30 0.03042.75 4.95 
Essence of rum—  0.43 —   —   —   —   —   
Citrus essence—  0.059—   —   —   —   —   
Total847.94 14.40 136.10 57.50 543.51 
Output in finished product86.7 819.95 13.9  131.61 55.6  525.57 
Mass fraction by dry matter819.95 16.1  131.61 64.1  525.57 
To the aqueous phase80.7  
List of recipes

Recipe on №209 "Plum in chocolate" contained in handbooks:

calculations, forms, documents: