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Praline cake filling Pine branch → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline cake filling Pine branch basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 895.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 755.74 748.18 37.70 284.91 42.60 321.95 
Roasted kernels97.5 82.14 80.09 52.00 42.71 1.00 0.82 
Cocoa-butter [cocoa butter]100.0 65.72 65.72 100.00 65.72 —   —   
Total893.99 43.91 393.34 36.03 322.77 
Output in finished product99.0 886.84 43.6  390.19 35.7  320.19 
Mass fraction by dry matter886.84 44.0  390.19 36.1  320.19 
To the aqueous phase97.3  
List of recipes

Praline cake filling Pine branch (basic recipe) included in recipes:

№121 Cake "Pine branch"recipe number 1

Recipe on Praline cake filling Pine branch contained in handbooks:

calculations, forms, documents: