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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №002 "Aelita" → glazed sweets → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №002 "Aelita" glazed sweets

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 79.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8527.90 27.85 —   —   99.75 27.83 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 22.74 16.83 8.57 1.95 44.56/11.39 10.13/2.59 
Chocolate glaze [Skurikhin]99.1 19.95 19.77 34.47 6.88 48.15 9.61 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.93 4.14 82.50 4.07 —/0.80 —/0.040
Strawberry cooking69.0 4.18 2.89 —   —   67.00 2.80 
Sign up78.0 3.03 2.37 0.30 0.01042.75 1.30 
Strawberry filling40.0 0.89 0.36 —   —   —   —   
Essence strawberry—  0.030—   —   —   —   —   
Total74.21 16.26 12.91 67.23 53.38 
Output in finished product91.5 72.67 15.9  12.64 65.8  52.27 
Mass fraction by dry matter72.67 17.4  12.64 71.9  52.27 
To the aqueous phase88.6  
List of recipes

№002 "Aelita" (glazed sweets) included in recipes:

№002 "Aelita"No. 002

Recipe on №002 "Aelita" (glazed sweets) contained in handbooks:

calculations, forms, documents: