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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 243 "Fir-trees" → No. 243 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 243 "Fir-trees" No. 243

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 47.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8525.39 25.36 —   —   99.80 25.34 
Cocoa mass97.4 6.37 6.20 48.97 3.12 0.99 0.060
Roasted kernels97.5 6.33 6.17 52.00 3.29 1.00 0.060
Cocoa-butter [cocoa butter]100.0 5.11 5.11 100.00 5.11 —   —   
Crushed waffles95.5 3.28 3.14 —   —   —   —   
Sign up84.0 1.87 1.57 82.50 1.54 —/0.80 —/0.010
Vanillin—  0.009—   —   —   —   —   
Total47.55 27.61 13.06 53.85 25.47 
Output in finished product98.3 46.50 27.0  12.77 52.7  24.91 
Mass fraction by dry matter46.50 27.5  12.77 53.6  24.91 
To the aqueous phase96.9  
List of recipes

Recipe on No. 243 "Fir-trees" contained in handbooks:

calculations, forms, documents: