KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Dragee → Dragee caramel → №077 Dragee "Golden Nut" → Praline recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №077 Dragee "Golden Nut" Praline recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 31.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8520.16 20.13 —   —   99.80 20.12 
Roasted peanut kernels97.5 10.21 9.96 52.00 5.31 1.00 0.10 
Cocoa powder [Skurikhin]95.0 1.60 1.52 15.00 0.24 2.00 0.030
Coconut oil100.0 0.45 0.45 100.00 0.45 —   —   
Vanillin—  0.016—   —   —   —   —   
Total32.06 18.81 6.00 63.48 20.25 
Output in finished product99.0 31.58 18.5  5.91 62.5  19.95 
Mass fraction by dry matter31.58 18.7  5.91 63.2  19.95 
To the aqueous phase98.4  
List of recipes

№077 Dragee "Golden Nut" (Praline recipe) included in recipes:

№077 Dragee "Golden Nut"Glossing recipe
№077 Dragee "Golden Nut"Body recipe
№077 Dragee "Golden Nut"Coating recipe

Recipe on №077 Dragee "Golden Nut" (Praline recipe) contained in handbooks:

calculations, forms, documents: