KondiDoc: технологические расчеты в кондитерском производстве
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Praline filling (in # 256) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline filling (in # 256) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 921.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85402.06 401.45 —   —   99.80 401.26 
Roasted kernels97.5 282.44 275.38 52.00 146.87 1.00 2.82 
Cocoa-butter [cocoa butter]100.0 103.26 103.26 100.00 103.26 —   —   
Coconut oil100.0 84.07 84.07 100.00 84.07 —   —   
Cocoa mass97.4 56.84 55.36 48.97 27.83 0.99 0.56 
Sign up—  0.82 —   —   —   —   —   
Total919.52 39.28 362.03 43.91 404.64 
Output in finished product99.0 912.38 39.0  359.22 43.6  401.50 
Mass fraction by dry matter912.38 39.4  359.22 44.0  401.50 
To the aqueous phase97.8  
List of recipes

Praline filling (in # 256) (the main) included in recipes:

# 256 Cake "Yerevan"No. 256

Recipe on Praline filling (in # 256) contained in handbooks:

calculations, forms, documents: