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All groups → All products → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets No. 3 → No. 148 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Souvenir set of oriental sweets No. 3 No. 148

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 224.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.5 117.09 100.12 1.09 1.28 1.59 1.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.60 45.86 82.50 45.05 —/0.80 —/0.44 
Powdered sugar99.8532.01 31.96 —   —   99.80 31.95 
Granulated sugar99.8521.97 21.93 —   —   99.75 21.92 
Chicken eggs [chicken egg] [2]27.0 10.77 2.91 11.99 1.29 0.73 0.080
Sign up12.0 9.34 1.12 3.50 0.33 4.70 0.44 
Ghee butter99.0 6.07 6.01 98.70 5.99 —   —   
Raisins80.0 2.89 2.31 —   —   66.00 1.91 
Apricot puree10.0 2.42 0.24 0.060—   5.33 0.13 
Dried hazelnut kernel96.0 1.80 1.73 60.10 1.08 —   —   
Sign up83.0 1.78 1.48 —   —   71.00 1.26 
Starch syrup78.0 0.90 0.70 0.30 —   42.75 0.38 
Ammonium carbonic (E503(i))—  0.22 —   —   —   —   —   
Whole milk powder the weight ratio of fat 26%96.0 0.20 0.20 25.00 0.050—/39.30 —/0.080
Cinnamon100.0 0.14 0.14 —   —   —   —   
Sign up—  0.062—   —   —   —   —   
Vanillin—  0.007—   —   —   —   —   
Saffron100.0 0.0070.0075.90 —   —   —   
Total216.71 24.51 55.07 26.82 60.27 
Output in finished product93.2 209.51 23.7  53.24 25.9  58.27 
Mass fraction by dry matter209.51 25.4  53.24 27.8  58.27 
To the aqueous phase79.3  
List of recipes

Recipe on Souvenir set of oriental sweets No. 3 contained in handbooks:

calculations, forms, documents: