KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in car. No. 182 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in car. No. 182

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 654.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85309.71 309.24 —   —   99.80 309.09 
Cocoa stranded97.5 203.98 198.88 —   —   —   —   
Roasted kernels97.5 99.11 96.63 52.00 51.54 1.00 0.99 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.77 20.81 82.50 20.44 —/0.80 —/0.20 
Cocoa-butter [cocoa butter]100.0 24.77 24.77 100.00 24.77 —   —   
Total650.33 14.79 96.75 47.41 310.21 
Output in finished product98.2 642.52 14.6  95.59 46.8  306.48 
Mass fraction by dry matter642.52 14.9  95.59 47.7  306.48 
To the aqueous phase96.3  
List of recipes

Praline semifinished (in car. No. 182) included in recipes:

Filling (caramel)in car. No. 182
No. 182 Caramel "Guess-ka", wrappedNo. 182

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: