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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_9 Bars → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_9 Bars

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 619.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 275.10 272.62 34.47 94.83 48.15 132.46 
Powdered sugar99.85213.36 213.04 —   —   99.80 212.93 
Cocoa mass97.4 58.80 57.27 48.97 28.79 0.99 0.58 
Roasted hazelnut kernel97.5 43.30 42.22 68.80 29.79 0.20 0.090
Roasted almond kernel97.5 43.29 42.21 55.90 24.20 2.60 1.13 
Sign up100.0 15.74 15.74 100.00 15.74 —   —   
Essence orange—  0.36 —   —   —   —   —   
Total643.11 31.23 193.35 56.07 347.19 
Output in finished product99.0 612.88 29.8  184.26 53.4  330.87 
Mass fraction by dry matter612.88 30.1  184.26 54.0  330.87 
To the aqueous phase98.1  
List of recipes

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

calculations, forms, documents: