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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → №239 "Buratino" → No. 239 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №239 "Buratino" No. 239

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 18 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.858.05 8.03 —   —   99.80 8.03 
Confectionery fat99.7 4.83 4.82 99.70 4.82 —   —   
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 1.97 1.89 1.00 0.020—/52.60 —/1.04 
Cocoa powder [Skurikhin]95.0 1.80 1.71 15.00 0.27 2.00 0.040
Roasted hazelnut kernel97.5 1.76 1.71 68.80 1.21 0.20 —   
Total18.17 35.11 6.32 48.61 8.75 
Output in finished product98.7 17.77 34.3  6.18 47.6  8.56 
Mass fraction by dry matter17.77 34.8  6.18 48.2  8.56 
To the aqueous phase97.4  
List of recipes

Recipe on №239 "Buratino" contained in handbooks:

calculations, forms, documents: