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 → №255 "Camping" → No. 255 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №255 "Camping" No. 255

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 222.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8588.59 88.46 —   —   99.80 88.41 
Confectionery fat99.7 44.44 44.31 99.70 44.31 —   —   
Roasted kernels97.5 42.11 41.05 52.00 21.90 1.00 0.42 
Cocoa powder [Skurikhin]95.0 31.71 30.13 15.00 4.76 2.00 0.63 
Whole milk powder the weight ratio of fat 26%96.0 20.79 19.96 25.00 5.20 —/39.30 —/8.17 
Sign up—  0.20 —   —   —   —   —   
Vanillin—  0.067—   —   —   —   —   
Total223.91 34.17 76.17 42.52 94.77 
Output in finished product98.2 218.98 33.4  74.49 41.6  92.68 
Mass fraction by dry matter218.98 34.0  74.49 42.3  92.68 
To the aqueous phase95.9  
List of recipes

Recipe on №255 "Camping" contained in handbooks:

calculations, forms, documents: