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Praline filling (in # 250, 251) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline filling (in # 250, 251) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 569.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.0	425.61	421.36	37.70	160.45	42.60	181.31
Whole milk powder	95.0	85.13	80.87	24.74	21.06	—/38.90	—/33.12
Confectionery fat	99.7	63.84	63.65	99.70	63.65	—	—
Total			565.87	43.02	245.16	35.59	202.84
Output in finished product	98.5		561.35	42.7	243.20	35.3	201.22
Mass fraction by dry matter			561.35	43.3	243.20	35.8	201.22
To the aqueous phase						95.9

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Praline filling (in # 250, 251) (the main) included in recipes:

	№251 Cake "Chocolate-praline"	No. 251
	№250 Cake "Chocolate-praline with nuts"	No. 250

Recipe on Praline filling (in # 250, 251) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Calculation of the mass fraction of sugar and fat: Praline filling (in # 250, 251) the main

Praline filling (in # 250, 251) (the main) included in recipes:

Recipe on Praline filling (in # 250, 251) contained in handbooks:

calculations, forms, documents: