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 → No. 250 "Nocturne" → No. 250 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 250 "Nocturne" No. 250

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 32.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8516.39 16.37 —   —   99.80 16.36 
Confectionery fat99.7 9.42 9.39 99.70 9.39 —   —   
Ground sunflower kernels, p / o (96)96.0 4.74 4.55 —   —   —   —   
Cocoa powder [Skurikhin]95.0 1.63 1.55 15.00 0.24 2.00 0.030
Roasted hazelnut kernel97.5 1.42 1.38 68.80 0.98 0.20 —   
Sign up—  0.033—   —   —   —   —   
Total33.25 32.25 10.61 49.82 16.39 
Output in finished product98.8 32.52 31.6  10.38 48.7  16.03 
Mass fraction by dry matter32.52 31.9  10.38 49.3  16.03 
To the aqueous phase97.7  
List of recipes

Recipe on No. 250 "Nocturne" contained in handbooks:

calculations, forms, documents: