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 → №253 "Olympic" → No. 253 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №253 "Olympic" No. 253

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 800.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85401.57 400.96 —   —   99.80 400.77 
Whole milk powder the weight ratio of fat 26%96.0 160.64 154.21 25.00 40.16 —/39.30 —/63.13 
Confectionery fat99.7 151.77 151.32 99.70 151.31 —   —   
Unfat soy flour92.0 60.24 55.42 18.80 11.33 5.96 3.59 
Roasted kernels97.5 44.16 43.05 52.00 22.96 1.00 0.44 
Sign up—  0.44 —   —   —   —   —   
Total804.97 28.19 225.76 55.67 445.83 
Output in finished product98.3 787.26 27.6  220.79 54.4  436.02 
Mass fraction by dry matter787.26 28.0  220.79 55.4  436.02 
To the aqueous phase97.0  
List of recipes

Recipe on №253 "Olympic" contained in handbooks:

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