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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 241 "Hornist" → No. 241 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 241 "Hornist" No. 241

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 676.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85292.05 291.61 —   —   99.80 291.47 
Confectionery fat99.7 184.84 184.29 99.70 184.29 —   —   
Unfat soy flour92.0 74.71 68.73 18.80 14.05 5.96 4.45 
Roasted corn flour94.0 52.96 49.78 1.64 0.87 1.42 0.75 
Roasted kernels97.5 44.17 43.07 52.00 22.97 1.00 0.44 
Sign up95.0 42.11 40.00 15.00 6.32 2.00 0.84 
Fragrant essence—  0.41 —   —   —   —   —   
Total677.48 33.80 228.50 44.07 297.95 
Output in finished product98.0 662.58 33.1  223.47 43.1  291.40 
Mass fraction by dry matter662.58 33.7  223.47 44.0  291.40 
To the aqueous phase95.6  
List of recipes

Recipe on No. 241 "Hornist" contained in handbooks:

calculations, forms, documents: