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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_ 22 ℃ fruit filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_ 22 ℃ fruit filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 407.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 250.25 248.00 34.47 86.26 48.15 120.50 
Granulated sugar99.85111.08 110.91 —   —   99.75 110.80 
Apricot puree10.0 44.43 4.44 0.0600.0305.33 2.37 
Blackcurrant podvarka69.0 22.21 15.33 —   —   67.00 14.88 
Berry tincture in alcohol—  11.11 —   —   —   —   —   
Total378.68 21.16 86.29 60.95 248.55 
Output in finished product90.3 368.08 20.6  83.87 59.2  241.59 
Mass fraction by dry matter368.08 22.8  83.87 65.6  241.59 
To the aqueous phase85.9  
List of recipes

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

calculations, forms, documents: