KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 248 "Morozko" → No. 248 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 248 "Morozko" No. 248

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 156.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8563.57 63.48 —   —   99.80 63.44 
Confectionery fat99.7 31.17 31.08 99.70 31.08 —   —   
Roasted kernels97.5 28.45 27.74 52.00 14.79 1.00 0.28 
Crushed waffles95.5 16.04 15.32 —   —   —   —   
Unfat soy flour92.0 15.98 14.70 18.80 3.00 5.96 0.95 
Sign up95.0 4.74 4.51 15.00 0.71 2.00 0.090
Essence of rum—  0.060—   —   —   —   —   
Total156.82 31.68 49.58 41.38 64.76 
Output in finished product98.0 153.37 31.0  48.49 40.5  63.34 
Mass fraction by dry matter153.37 31.6  48.49 41.3  63.34 
To the aqueous phase95.3  
List of recipes

Recipe on No. 248 "Morozko" contained in handbooks:

calculations, forms, documents: