KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №132 "Night" → No. 132 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №132 "Night" No. 132

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 747.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 227.82 225.77 34.47 78.53 48.15 109.70 
Powdered sugar99.85159.59 159.35 —   —   99.80 159.27 
Dry cream96.0 118.29 113.56 42.00 49.68 —/30.20 —/35.72 
Cocoa mass97.4 116.85 113.81 48.97 57.22 0.99 1.16 
Roasted hazelnut kernel97.5 65.91 64.26 68.80 45.35 0.20 0.13 
Sign up97.5 32.88 32.06 46.00 15.12 4.97 1.63 
Cocoa powder [Skurikhin]95.0 16.89 16.05 15.00 2.53 2.00 0.34 
Cocoa-butter [cocoa butter]100.0 9.44 9.44 100.00 9.44 —   —   
Sheet wafers (in candy Marshmallows)95.5 9.38 8.95 —   —   —   —   
Coconut oil100.0 6.54 6.54 100.00 6.54 —   —   
Sign up—  4.73 —   —   —   —   —   
Essence of rum—  0.41 —   —   —   —   —   
Total749.80 35.36 264.41 39.51 295.45 
Output in finished product97.6 729.55 34.4  257.27 38.4  287.47 
Mass fraction by dry matter729.55 35.3  257.27 39.4  287.47 
To the aqueous phase94.0  
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