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 → №242 "Gorodki" → No. 242 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №242 "Gorodki" No. 242

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 440.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85195.15 194.85 —   —   99.80 194.76 
Confectionery fat99.7 103.34 103.03 99.70 103.03 —   —   
Breadcrumbs93.0 54.94 51.10 —   —   —   —   
Semi-fat-free soy flour92.0 52.77 48.55 9.60 5.07 6.67 3.52 
Cocoa powder [Skurikhin]95.0 43.98 41.78 15.00 6.60 2.00 0.88 
Sign up—  0.44 —   —   —   —   —   
Total439.31 26.03 114.70 45.19 199.16 
Output in finished product97.5 429.64 25.5  112.18 44.2  194.78 
Mass fraction by dry matter429.64 26.1  112.18 45.3  194.78 
To the aqueous phase94.6  
List of recipes

Recipe on №242 "Gorodki" contained in handbooks:

calculations, forms, documents: