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All groups → All products → Sweets → Fat-glazed sweets → №217 "Basketball" → No. 217 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №217 "Basketball" No. 217

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 36.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8516.04 16.02 —   —   99.75 16.00 
Milk-fat glaze98.7 9.13 9.01 —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 6.18 4.58 8.57 0.53 44.56/11.39 2.75/0.70 
Starch syrup78.0 2.45 1.91 0.30 0.01042.75 1.05 
Chocolate glaze [Skurikhin]99.1 1.58 1.56 34.47 0.54 48.15 0.76 
Sign up—  0.84 —   —   —   —   —   
Alcohol—  0.74 —   —   —   —   —   
Fruit cooking69.0 0.26 0.18 —   —   67.00 0.17 
Essence of rum—  0.015—   —   —   —   —   
Total33.26 2.99 1.08 58.70 21.19 
Output in finished product89.9 32.46 2.9  1.05 57.3  20.68 
Mass fraction by dry matter32.46 3.2  1.05 63.7  20.68 
To the aqueous phase85.0  
List of recipes

Recipe on №217 "Basketball" contained in handbooks:

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