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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №207 "Martisor" (Spring Festival) → No. 207 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №207 "Martisor" (Spring Festival) No. 207

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 273.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up75.0 84.35 63.26 0.70 0.59 56.90 48.00 
Cored Dried Apples82.0 74.40 61.01 —   —   —   —   
Chocolate glaze [Skurikhin]99.1 69.98 69.35 34.47 24.12 48.15 33.70 
water—  12.96 —   —   —   —   —   
Granulated sugar99.8512.64 12.62 —   —   99.75 12.61 
Sign up100.0 8.50 8.50 100.00 8.50 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.80 5.71 82.50 5.61 —/0.80 —/0.050
Whole milk powder the weight ratio of fat 26%96.0 6.37 6.12 25.00 1.59 —/39.30 —/2.50 
Powdered sugar99.854.25 4.24 —   —   99.80 4.24 
Cocoa mass97.4 4.23 4.12 48.97 2.07 0.99 0.040
Sign up—  2.54 —   —   —   —   —   
Citric acid (E330)91.2 0.0920.084—   —   —   —   
Vanillin—  0.046—   —   —   —   —   
Total235.01 15.52 42.48 36.63 100.25 
Output in finished product82.0 224.44 14.8  40.57 35.0  95.74 
Mass fraction by dry matter224.44 18.1  40.57 42.7  95.74 
To the aqueous phase66.1  
List of recipes

Recipe on №207 "Martisor" (Spring Festival) contained in handbooks:

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