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Chocolate-nut filling in candies → in candy No. 258 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate-nut filling in candies in candy No. 258

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 347.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85186.09 185.81 —   —   99.80 185.72 
Roasted peanut kernels97.5 107.41 104.73 52.00 55.85 1.00 1.07 
Cocoa-butter [cocoa butter]100.0 25.13 25.13 100.00 25.13 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.87 13.33 82.50 13.09 —/0.80 —/0.13 
Cocoa powder [Skurikhin]95.0 8.77 8.33 15.00 1.32 2.00 0.18 
Sign up95.0 5.60 5.32 24.74 1.39 —/38.90 —/2.18 
Pouring sweet40.0 1.75 0.70 —   —   —   —   
Total343.34 27.82 96.78 54.17 188.47 
Output in finished product97.9 340.59 27.6  96.00 53.7  186.96 
Mass fraction by dry matter340.59 28.2  96.00 54.9  186.96 
To the aqueous phase96.2  
List of recipes

Chocolate-nut filling in candies (in candy No. 258) included in recipes:

№258 Cake "Aslanbob"No. 258

Recipe on Chocolate-nut filling in candies contained in handbooks:

calculations, forms, documents: