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 → №257 "Record" → No. 257 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №257 "Record" No. 257

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 879.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85387.56 386.97 —   —   99.80 386.78 
Confectionery fat99.7 236.37 235.66 99.70 235.66 —   —   
Rice sliced or dried rice. ground94.0 136.57 128.37 —   —   —   —   
Roasted kernels97.5 83.87 81.77 52.00 43.61 1.00 0.84 
Natural coffee98.0 28.19 27.63 —   —   —   —   
Sign up96.0 26.43 25.37 25.00 6.61 —/39.30 —/10.39 
Essence of rum—  0.40 —   —   —   —   —   
Total885.79 32.50 285.88 44.84 394.37 
Output in finished product98.5 866.30 31.8  279.59 43.8  385.69 
Mass fraction by dry matter866.30 32.3  279.59 44.5  385.69 
To the aqueous phase96.7  
List of recipes

Recipe on №257 "Record" contained in handbooks:

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