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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 196 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 154.60 153.52 35.40 54.73 42.60 65.86 
Granulated sugar99.8520.35 20.32 —   —   99.75 20.30 
water—  9.74 —   —   —   —   —   
Starch syrup78.0 7.64 5.96 0.30 0.02042.75 3.27 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 5.84 4.32 8.57 0.50 44.56/11.39 2.60/0.67 
Sign up97.5 1.66 1.62 46.00 0.76 4.97 0.080
Alcohol—  1.31 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 1.16 1.16 100.00 1.16 —   —   
Fruit and berry cooking69.0 0.47 0.32 —   —   67.00 0.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.42 0.35 82.50 0.35 —/0.80 —   
Sign up—  0.26 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 0.25 0.24 15.00 0.0402.00 0.010
Essence orange—  0.025—   —   —   —   —   
Citric acid (E330)91.2 0.0070.007—   —   —   —   
Total187.82 29.37 57.56 47.38 92.87 
Output in finished product92.3 180.87 28.3  55.43 45.6  89.43 
Mass fraction by dry matter180.87 30.6  55.43 49.4  89.43 
To the aqueous phase85.5  
List of recipes

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

calculations, forms, documents: