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 → №254 "Field" → No. 254 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №254 "Field" No. 254

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 669 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85338.29 337.78 —   —   99.80 337.61 
Confectionery fat99.7 185.39 184.84 99.70 184.83 —   —   
Ground sunflower kernel semi-skimmed [cake of sunflower seed kernels]95.0 98.66 93.72 13.00 12.83 6.73 6.64 
Cocoa powder [Skurikhin]95.0 61.04 57.99 15.00 9.16 2.00 1.22 
Vanilla essence—  0.67 —   —   —   —   —   
Total674.33 30.91 206.82 51.64 345.47 
Output in finished product98.6 659.49 30.2  202.27 50.5  337.87 
Mass fraction by dry matter659.49 30.7  202.27 51.2  337.87 
To the aqueous phase97.3  
List of recipes

Recipe on №254 "Field" contained in handbooks:

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