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Praline semifinished → in candy No. 259 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 259

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 623 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85219.02 218.69 —   —   99.80 218.58 
Whole milk powder the weight ratio of fat 26%96.0 185.33 177.92 25.00 46.33 —/39.30 —/72.83 
Confectionery fat99.7 118.26 117.90 99.70 117.91 —   —   
Crushed waffles95.5 57.30 54.72 —   —   —   —   
Unfat soy flour92.0 50.54 46.50 18.80 9.50 5.96 3.01 
Sign up96.5 0.35 0.34 —   —   —   —   
Total616.07 27.89 173.74 43.17 268.93 
Output in finished product97.7 608.67 27.6  171.65 42.6  265.70 
Mass fraction by dry matter608.67 28.2  171.65 43.7  265.70 
To the aqueous phase94.9  
List of recipes

Praline semifinished (in candy No. 259) included in recipes:

No. 259 "SkvorushkaNo. 259

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: