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 → №244 "Riddle" → No. 244 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №244 "Riddle" No. 244

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 768.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85387.57 386.99 —   —   99.80 386.79 
Confectionery fat99.7 176.82 176.29 99.70 176.29 —   —   
Dried unfatted soy flour94.0 74.69 70.21 —   —   —   —   
Ground roasted wheat97.5 73.19 71.36 —   —   —   —   
Roasted kernels97.5 38.43 37.47 52.00 19.98 1.00 0.38 
Sign up95.0 35.41 33.64 15.00 5.31 2.00 0.71 
Vanillin—  0.077—   —   —   —   —   
Total775.96 26.22 201.58 50.45 387.88 
Output in finished product98.7 758.89 25.6  197.15 49.3  379.35 
Mass fraction by dry matter758.89 26.0  197.15 50.0  379.35 
To the aqueous phase97.4  
List of recipes

Recipe on №244 "Riddle" contained in handbooks:

calculations, forms, documents: