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All groups → All products → Sweets → Sets of sweets → No. 291 "Jubilee set" (Fruit) → view No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 291 "Jubilee set" (Fruit) view No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 471.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.2 232.84 230.98 —   —   —   —   
Granulated sugar99.8587.85 87.72 —   —   99.75 87.63 
Strawberry cooking69.0 72.44 49.98 —   —   67.00 48.53 
Apple puree [GOST]10.0 62.79 6.28 0.0920.0608.6235.41 
Pasteurized milk the weight ratio of fat 3.2%11.5 52.31 6.02 3.20 1.67 —/4.70 —/2.46 
Sign up97.5 34.46 33.60 55.90 19.26 2.60 0.90 
Sheet wafers (in candy Marshmallows)95.5 33.06 31.58 —   —   —   —   
Starch syrup78.0 9.66 7.53 0.30 0.03042.75 4.13 
Cognac—  3.03 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.47 2.08 82.50 2.04 —/0.80 —/0.020
Sign up100.0 1.97 1.97 100.00 1.97 —   —   
Agar (E406)85.0 1.24 1.05 —   —   —   —   
Cocoa mass97.4 1.23 1.20 48.97 0.60 0.99 0.010
Alcohol—  0.97 —   —   —   —   —   
Vanillin—  0.079—   —   —   —   —   
Sign up—  0.036—   —   —   —   —   
Essence of rum—  0.010—   —   —   —   —   
Total459.98 5.44 25.63 31.46 148.22 
Output in finished product93.9 442.55 5.2  24.66 30.3  142.60 
Mass fraction by dry matter442.55 5.6  24.66 32.2  142.60 
To the aqueous phase83.3  
List of recipes

No. 291 "Jubilee set" (Fruit) (view No. 1) included in recipes:

No. 291 "Jubilee set" (Fruit)No. 291 set

Recipe on No. 291 "Jubilee set" (Fruit) contained in handbooks:

calculations, forms, documents: