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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №116 "Agat" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №116 "Agat" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 420.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85117.27 117.09 —   —   99.80 117.04 
Roasted cashew kernels [2]97.5 101.81 99.26 46.00 46.83 4.97 5.06 
Whole milk powder the weight ratio of fat 26%96.0 82.22 78.93 25.00 20.56 —/39.30 —/32.31 
Cocoa mass97.4 78.31 76.27 48.97 38.35 0.99 0.78 
Cocoa-butter [cocoa butter]100.0 39.32 39.32 100.00 39.32 —   —   
Sign up95.5 7.94 7.58 —   —   —   —   
Vanillin—  0.084—   —   —   —   —   
Total418.45 34.53 145.06 34.25 143.88 
Output in finished product97.9 411.28 33.9  142.57 33.7  141.41 
Mass fraction by dry matter411.28 34.7  142.57 34.4  141.41 
To the aqueous phase94.1  
List of recipes

№116 "Agat" (Housing) included in recipes:

№116 "Agat"No. 116

Recipe on №116 "Agat" (Housing) contained in handbooks:

calculations, forms, documents: