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All groups → All products → Assorted sweets → No. 124 (5) with rum filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 124 (5) with rum filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 799.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 266.11 196.92 8.57 22.81 44.56/11.39 118.58/30.31 
Granulated sugar99.85245.29 244.93 —   —   99.75 244.68 
Cocoa powder [Skurikhin]95.0 87.97 83.57 15.00 13.20 2.00 1.76 
Roasted grated kernel97.5 79.97 77.97 52.00 41.58 1.00 0.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 63.98 53.74 82.50 52.78 —/0.80 —/0.51 
Sign up78.0 50.62 39.48 0.30 0.15 42.75 21.64 
Cognac—  38.15 —   —   —   —   —   
water—  16.13 —   —   —   —   —   
Essence of rum—  2.40 —   —   —   —   —   
Total696.61 16.32 130.52 50.96 407.49 
Output in finished product85.0 679.74 15.9  127.36 49.7  397.62 
Mass fraction by dry matter679.74 18.7  127.36 58.5  397.62 
To the aqueous phase76.8  
List of recipes

No. 124 (5) with rum filling (Filling) included in recipes:

No. 124 (5) with rum fillingReady candy

Recipe on No. 124 (5) with rum filling (Filling) contained in handbooks:

calculations, forms, documents: