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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №202 "Cherry in alcohol in chocolate" → No. 202 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №202 "Cherry in alcohol in chocolate" No. 202

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 24.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 9.57 9.48 34.47 3.30 48.15 4.61 
Granulated sugar99.858.14 8.13 —   —   99.75 8.12 
Cherries taken out of alcohol25.0 4.07 1.02 —   —   —   —   
Water—  2.42 —   —   —   —   —   
Chocolate semi-finished product99.3 1.75 1.74 35.40 0.62 42.60 0.75 
Sign up78.0 1.02 0.79 0.30 —   42.75 0.44 
Berry tincture in alcohol—  0.26 —   —   —   —   —   
Paint red—  0.006—   —   —   —   —   
Total21.15 16.00 3.92 56.82 13.92 
Output in finished product83.1 20.35 15.4  3.77 54.7  13.39 
Mass fraction by dry matter20.35 18.5  3.77 65.8  13.39 
To the aqueous phase76.3  
List of recipes

Recipe on №202 "Cherry in alcohol in chocolate" contained in handbooks:

calculations, forms, documents: