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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → Glazed body → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №098 "Red Moscow" Glazed body

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 981.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 276.20 273.71 34.47 95.21 48.15 132.99 
Roasted almond kernel97.5 261.73 255.18 55.90 146.31 2.60 6.80 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 241.30 178.56 8.57 20.68 44.56/11.39 107.52/27.48 
Granulated sugar99.85195.45 195.16 —   —   99.75 194.96 
Cocoa-butter [cocoa butter]100.0 41.32 41.32 100.00 41.32 —   —   
Sign up97.4 33.72 32.84 48.97 16.51 0.99 0.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.76 11.56 82.50 11.35 —/0.80 —/0.11 
Cinnamon100.0 0.48 0.48 —   —   —   —   
Vanillin—  0.34 —   —   —   —   —   
Total988.82 33.77 331.38 46.93 460.53 
Output in finished product98.4 965.60 33.0  323.60 45.8  449.72 
Mass fraction by dry matter965.60 33.5  323.60 46.6  449.72 
To the aqueous phase96.6  
List of recipes

№098 "Red Moscow" (Glazed body) included in recipes:

№098 "Red Moscow"No. 098

Recipe on №098 "Red Moscow" (Glazed body) contained in handbooks:

calculations, forms, documents: