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All groups → All products → Assorted sweets → No. 122 (2) with chocolate filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 122 (2) with chocolate filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 65.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 29.17 28.96 35.40 10.33 42.60 12.43 
Granulated sugar99.8515.65 15.63 —   —   99.75 15.61 
water—  7.49 —   —   —   —   —   
Starch syrup78.0 5.87 4.58 0.30 0.02042.75 2.51 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 4.49 3.33 8.57 0.38 44.56/11.39 2.00/0.51 
Sign up97.5 1.28 1.24 46.00 0.59 4.97 0.060
Alcohol—  1.00 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 0.89 0.89 100.00 0.89 —   —   
Fruit and berry cooking69.0 0.36 0.25 —   —   67.00 0.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.32 0.27 82.50 0.26 —/0.80 —   
Sign up—  0.20 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.19 0.18 15.00 0.0302.00 —   
Essence orange—  0.020—   —   —   —   —   
Citric acid (E330)91.2 0.0060.005—   —   —   —   
Total55.34 19.20 12.50 50.97 33.18 
Output in finished product82.6 53.77 18.7  12.15 49.5  32.24 
Mass fraction by dry matter53.77 22.6  12.15 60.0  32.24 
To the aqueous phase74.0  
List of recipes

No. 122 (2) with chocolate filling (Filling) included in recipes:

No. 122 (2) with chocolate fillingReady candy

Recipe on No. 122 (2) with chocolate filling (Filling) contained in handbooks:

calculations, forms, documents: