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Praline filling (in # 248, 249, 351, 452) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline filling (in # 248, 249, 351, 452) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 627.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 592.86 586.93 37.70 223.51 42.60 252.56 
Confectionery fat99.7 39.53 39.41 99.70 39.41 —   —   
Total626.34 41.89 262.92 40.24 252.56 
Output in finished product99.0 621.32 41.6  260.81 39.9  250.54 
Mass fraction by dry matter621.32 42.0  260.81 40.3  250.54 
To the aqueous phase97.6  
List of recipes

Praline filling (in # 248, 249, 351, 452) (basic recipe) included in recipes:

№452 Cupcake "Almond"recipe number 1
№248 Cake "Chocolate-waffle"No. 248
№249 Cake "Peanuts"No. 249
№351 Pastry "Choux ring" with pralinerecipe number 1

Recipe on Praline filling (in # 248, 249, 351, 452) contained in handbooks:

calculations, forms, documents: