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All groups → All products → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets No. 2 → No. 147 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Souvenir set of oriental sweets No. 2 No. 147

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 364.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 185.29 158.42 1.09 2.02 1.59 2.95 
Granulated sugar99.8571.69 71.59 —   —   99.75 71.51 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 70.86 59.53 82.50 58.46 —/0.80 —/0.57 
Powdered sugar99.8531.44 31.40 —   —   99.80 31.38 
Chicken eggs [chicken egg] [2]27.0 26.34 7.11 11.99 3.16 0.73 0.19 
Sign up99.0 9.85 9.75 98.70 9.72 —   —   
Whole milk12.0 6.90 0.83 3.50 0.24 4.70 0.32 
Raisins80.0 4.68 3.75 —   —   66.00 3.09 
Dried hazelnut kernel96.0 2.92 2.81 60.10 1.75 —   —   
Candied fruit83.0 2.89 2.40 —   —   71.00 2.05 
Sign up78.0 2.76 2.15 0.30 0.01042.75 1.18 
Apricot puree10.0 1.76 0.18 0.060—   5.33 0.090
Cinnamon100.0 1.53 1.53 —   —   —   —   
Whole milk powder the weight ratio of fat 26%96.0 0.99 0.95 25.00 0.25 —/39.30 —/0.39 
Ammonium carbonic (E503(i))—  0.33 —   —   —   —   —   
Sign up—  0.10 —   —   —   —   —   
Vanillin—  0.012—   —   —   —   —   
Saffron100.0 0.0060.0065.90 —   —   —   
Total352.39 20.73 75.61 31.09 113.38 
Output in finished product93.3 340.29 20.0  73.01 30.0  109.49 
Mass fraction by dry matter340.29 21.5  73.01 32.2  109.49 
To the aqueous phase81.8  
List of recipes

Recipe on Souvenir set of oriental sweets No. 2 contained in handbooks:

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