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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №047 "Southern nuts" → Glazed body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №047 "Southern nuts" Glazed body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 253.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85100.80 100.65 —   —   99.75 100.55 
Chocolate glaze [Skurikhin]99.1 71.31 70.67 34.47 24.58 48.15 34.34 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.89 31.00 8.57 3.59 44.56/11.39 18.67/4.77 
Dried almond kernel96.0 23.97 23.01 53.70 12.87 6.00 1.44 
water—  19.53 —   —   —   —   —   
Sign up78.0 11.63 9.07 0.30 0.03042.75 4.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.63 6.41 82.50 6.29 —/0.80 —/0.060
Cognac—  0.80 —   —   —   —   —   
Liqueur "Yuzhny"40.0 0.80 0.32 —   —   —   —   
Vanilla essence—  0.16 —   —   —   —   —   
Sign up—  0.022—   —   —   —   —   
Total241.14 18.68 47.36 64.32 163.11 
Output in finished product93.5 237.12 18.4  46.57 63.2  160.39 
Mass fraction by dry matter237.12 19.6  46.57 67.6  160.39 
To the aqueous phase90.7  
List of recipes

№047 "Southern nuts" (Glazed body) included in recipes:

№047 "Southern nuts"No. 047

Recipe on №047 "Southern nuts" (Glazed body) contained in handbooks:

calculations, forms, documents: