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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_ 24 ℃ with praline filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_ 24 ℃ with praline filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 406.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 233.22 231.59 35.40 82.56 42.60 99.35 
Granulated sugar99.85105.67 105.51 —   —   99.75 105.41 
Roasted almonds with sugar97.5 52.84 51.51 —   —   —   —   
Cocoa-butter [cocoa butter]100.0 36.86 36.86 100.00 36.86 —   —   
Vanilla essence—  0.16 —   —   —   —   —   
Sign up—  0.079—   —   —   —   —   
Total425.48 29.41 119.42 50.42 204.76 
Output in finished product99.22402.93 27.8  113.09 47.7  193.91 
Mass fraction by dry matter402.93 28.1  113.09 48.1  193.91 
To the aqueous phase98.4  
List of recipes

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

calculations, forms, documents: