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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_10 Liqueur jelly → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_10 Liqueur jelly

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 294.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85118.05 117.87 —   —   99.75 117.75 
Chocolate glaze [Skurikhin]99.1 100.01 99.11 34.47 34.47 48.15 48.15 
Cocoa powder [Skurikhin]95.0 36.37 34.55 15.00 5.46 2.00 0.73 
Pouring "Casserole"40.0 29.50 11.80 —   —   —   —   
Alcohol—  11.80 —   —   —   —   —   
Sign up—  11.27 —   —   —   —   —   
Total263.34 13.57 39.93 56.62 166.63 
Output in finished product85.9 252.80 13.0  38.33 54.4  159.96 
Mass fraction by dry matter252.80 15.2  38.33 63.3  159.96 
To the aqueous phase79.4  
List of recipes

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

calculations, forms, documents: