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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_6 Four-layer shoes with cream → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_6 Four-layer shoes with cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 997.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 560.90 555.85 34.47 193.34 48.15 270.07 
Chocolate semi-finished product99.3 260.99 259.16 35.40 92.39 42.60 111.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 106.75 89.67 82.50 88.07 —/0.80 —/0.85 
Sheet wafers (in candy Marshmallows)95.5 103.13 98.49 —   —   —   —   
Total1003.17 37.47 373.80 38.28 381.80 
Output in finished product97.3 970.17 36.2  361.50 37.0  369.24 
Mass fraction by dry matter970.17 37.3  361.50 38.1  369.24 
To the aqueous phase93.1  
List of recipes

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

calculations, forms, documents: