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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_3 Rosita → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_3 Rosita

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 700.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85297.47 297.02 —   —   99.75 296.73 
Chocolate glaze [Skurikhin]99.1 229.31 227.25 34.47 79.04 48.15 110.41 
Dried almond kernel96.0 98.89 94.93 53.70 53.10 6.00 5.93 
Starch syrup78.0 42.17 32.89 0.30 0.13 42.75 18.03 
Roasted almond kernel97.5 16.88 16.46 55.90 9.44 2.60 0.44 
Sign up—  13.75 —   —   —   —   —   
Alcohol—  13.18 —   —   —   —   —   
Powdered sugar99.8513.18 13.16 —   —   99.80 13.15 
Cocoa-butter [cocoa butter]100.0 10.64 10.64 100.00 10.64 —   —   
Vanilla essence—  0.59 —   —   —   —   —   
Total692.35 21.75 152.35 63.50 444.69 
Output in finished product94.1 659.05 20.7  145.02 60.4  423.30 
Mass fraction by dry matter659.05 22.0  145.02 64.2  423.30 
To the aqueous phase91.1  
List of recipes

Recipe on №293 "Chocolate set" contained in handbooks:

calculations, forms, documents: