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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. 258 "RotFront" → No. 258 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 258 "RotFront" No. 258

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 278.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85107.15 106.99 —   —   99.75 106.88 
Confectionery fat99.7 61.91 61.73 99.70 61.72 —   —   
Roasted kernels97.5 50.76 49.49 52.00 26.40 1.00 0.51 
Crushed waffles95.5 28.64 27.35 —   —   —   —   
Whole milk powder the weight ratio of fat 26%96.0 27.32 26.23 25.00 6.83 —/39.30 —/10.74 
Sign up95.0 8.46 8.04 15.00 1.27 2.00 0.17 
Vanilla essence—  0.21 —   —   —   —   —   
Total279.83 34.59 96.22 41.17 114.54 
Output in finished product98.4 273.67 33.8  94.10 40.3  112.02 
Mass fraction by dry matter273.67 34.4  94.10 40.9  112.02 
To the aqueous phase96.1  
List of recipes

Recipe on No. 258 "RotFront" contained in handbooks:

calculations, forms, documents: