KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → №236 "Harlequin" → No. 236 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №236 "Harlequin" No. 236

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 851.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85393.36 392.77 —   —   99.80 392.57 
Confectionery fat99.7 201.30 200.70 99.70 200.70 —   —   
Whole milk powder the weight ratio of fat 26%96.0 144.63 138.84 25.00 36.16 —/39.30 —/56.84 
Roasted kernels97.5 66.86 65.19 52.00 34.77 1.00 0.67 
Cocoa powder [Skurikhin]95.0 50.93 48.39 15.00 7.64 2.00 1.02 
Sign up98.0 12.74 12.48 14.40 1.83 2.80 0.36 
Essence—  0.64 —   —   —   —   —   
Total858.36 33.02 281.10 50.69 431.57 
Output in finished product98.6 839.48 32.3  274.92 49.6  422.08 
Mass fraction by dry matter839.48 32.7  274.92 50.3  422.08 
To the aqueous phase97.3  
List of recipes

Recipe on №236 "Harlequin" contained in handbooks:

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