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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_19 Fruit cakes → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_19 Fruit cakes

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 854.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 323.52 320.61 34.47 111.52 48.15 155.77 
Apricot puree10.0 312.81 31.28 0.0600.19 5.33 16.67 
Granulated sugar99.85312.72 312.26 —   —   99.75 311.94 
Raspberry podvarka69.0 156.38 107.90 —   —   67.00 104.77 
Powdered sugar99.8527.79 27.75 —   —   99.80 27.73 
Sign up91.2 1.86 1.70 —   —   —   —   
Essence raspberry—  0.49 —   —   —   —   —   
Total801.50 13.07 111.71 72.16 616.88 
Output in finished product90.7 775.05 12.6  108.02 69.8  596.52 
Mass fraction by dry matter775.05 13.9  108.02 77.0  596.52 
To the aqueous phase88.2  
List of recipes

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

calculations, forms, documents: