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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_18 Fruit marzipan → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_18 Fruit marzipan

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 310.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85116.27 116.09 —   —   99.75 115.98 
Chocolate glaze [Skurikhin]99.1 105.05 104.11 34.47 36.21 48.15 50.58 
Dried almond kernel96.0 43.60 41.86 53.70 23.41 6.00 2.62 
Starch syrup78.0 18.60 14.50 0.30 0.06042.75 7.95 
Chopped melon75.0 14.53 10.90 —   —   —   —   
Sign up75.0 11.63 8.72 —   —   —   —   
Powdered sugar99.856.48 6.47 —   —   99.80 6.47 
Alcohol—  5.81 —   —   —   —   —   
Total302.65 19.20 59.68 59.05 183.60 
Output in finished product93.5 290.82 18.4  57.35 56.7  176.42 
Mass fraction by dry matter290.82 19.7  57.35 60.7  176.42 
To the aqueous phase89.8  
List of recipes

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

calculations, forms, documents: