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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. 249 "Murzilka" → No. 249 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 249 "Murzilka" No. 249

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 602.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85321.16 320.68 —   —   99.80 320.52 
Confectionery fat99.7 143.21 142.78 99.70 142.78 —   —   
Roasted hazelnut kernel97.5 60.55 59.04 68.80 41.66 0.20 0.12 
Unfat soy flour92.0 54.44 50.09 18.80 10.23 5.96 3.24 
Cocoa powder [Skurikhin]95.0 36.34 34.52 15.00 5.45 2.00 0.73 
Sign up—  0.45 —   —   —   —   —   
Total607.10 33.21 200.12 53.87 324.61 
Output in finished product98.5 593.75 32.5  195.72 52.7  317.47 
Mass fraction by dry matter593.75 33.0  195.72 53.5  317.47 
To the aqueous phase97.3  
List of recipes

Recipe on No. 249 "Murzilka" contained in handbooks:

calculations, forms, documents: