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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_21 With cream filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_21 With cream filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 231.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 144.97 143.96 35.40 51.32 42.60 61.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 44.76 33.12 8.57 3.84 44.56/11.39 19.95/5.10 
Granulated sugar99.8536.24 36.19 —   —   99.75 36.15 
Cognac—  8.90 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.16 6.85 82.50 6.73 —/0.80 —/0.070
Sign up78.0 3.50 2.73 0.30 0.01042.75 1.50 
Alcohol—  2.87 —   —   —   —   —   
Vanillin—  0.023—   —   —   —   —   
Total222.85 26.78 61.90 53.10 122.72 
Output in finished product91.6 211.64 25.4  58.79 50.4  116.55 
Mass fraction by dry matter211.64 27.8  58.79 55.1  116.55 
To the aqueous phase85.7  
List of recipes

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

calculations, forms, documents: