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All groups → All products → Sweets → Sets of sweets → No. 288 "Moscow" (view No. 2) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 288 "Moscow" (view No. 2) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 206.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.2 85.80 85.11 —   —   —   —   
Chocolate glaze [Skurikhin]99.1 83.36 82.61 34.47 28.73 48.15 40.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.49 18.05 82.50 17.73 —/0.80 —/0.17 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.13 12.68 8.57 1.47 44.56/11.39 7.63/1.95 
Cognac—  5.37 —   —   —   —   —   
Sign up—  1.80 —   —   —   —   —   
Vanillin—  0.042—   —   —   —   —   
Total198.45 23.22 47.93 23.81 49.15 
Output in finished product92.4 190.71 22.3  46.06 22.9  47.23 
Mass fraction by dry matter190.71 24.2  46.06 24.8  47.23 
To the aqueous phase75.1  
List of recipes

No. 288 "Moscow" (view No. 2) (the main) included in recipes:

№288 "Moscow" (set)the main

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