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 → №237 "Bars" → No. 237 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №237 "Bars" No. 237

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 544.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85260.29 259.90 —   —   99.80 259.77 
Confectionery fat99.7 129.85 129.46 99.70 129.46 —   —   
Cocoaella94.0 104.09 97.84 4.52 4.70 —   —   
Roasted peanut kernels97.5 41.65 40.61 52.00 21.66 1.00 0.42 
Cocoa powder [Skurikhin]95.0 20.80 19.76 15.00 3.12 2.00 0.42 
Sign up—  0.49 —   —   —   —   —   
Total547.59 29.17 158.94 47.84 260.61 
Output in finished product98.3 535.54 28.5  155.44 46.8  254.88 
Mass fraction by dry matter535.54 29.0  155.44 47.6  254.88 
To the aqueous phase96.5  
List of recipes

Recipe on №237 "Bars" contained in handbooks:

calculations, forms, documents: