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Praline filling (in # 141) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline filling (in # 141) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 17.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.0 15.24 15.09 37.70 5.75 42.60 6.49 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.85 1.56 82.50 1.53 —/0.80 —/0.010
Cocoa powder [Skurikhin]95.0 0.33 0.31 15.00 0.0502.00 0.010
Vanilla powder99.850.0120.012—   —   99.80 0.010
Total16.97 42.37 7.33 37.69 6.52 
Output in finished product97.3 16.83 42.0  7.27 37.4  6.47 
Mass fraction by dry matter16.83 43.2  7.27 38.4  6.47 
To the aqueous phase93.2  
List of recipes

Praline filling (in # 141) (basic recipe) included in recipes:

№141 "April" cakeNo. 141

Recipe on Praline filling (in # 141) contained in handbooks:

calculations, forms, documents: