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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. 259 "Skvorushka → No. 259 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 259 "Skvorushka No. 259

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 953.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85291.16 290.72 —   —   99.80 290.58 
Confectionery fat99.7 246.97 246.23 99.70 246.23 —   —   
Whole milk powder the weight ratio of fat 26%96.0 246.38 236.52 25.00 61.60 —/39.30 —/96.83 
Crushed waffles95.5 76.18 72.75 —   —   —   —   
Unfat soy flour92.0 67.19 61.82 18.80 12.63 5.96 4.00 
Sign up99.0 44.77 44.33 —   —   —   —   
Phosphatide concentrates98.5 0.92 0.91 —   —   —   —   
Salt96.5 0.46 0.45 —   —   —   —   
Essence of cognac—  0.24 —   —   —   —   —   
Total953.73 33.61 320.46 37.50 357.52 
Output in finished product97.9 933.70 32.9  313.73 36.7  350.01 
Mass fraction by dry matter933.70 33.6  313.73 37.5  350.01 
To the aqueous phase94.6  
List of recipes

Recipe on No. 259 "Skvorushka contained in handbooks:

calculations, forms, documents: