KondiDoc: технологические расчеты в кондитерском производстве
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Praline filling (in # 259) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline filling (in # 259) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 125.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8566.76 66.66 —   —   99.80 66.63 
Roasted kernels97.5 46.90 45.73 52.00 24.39 1.00 0.47 
Cocoa-butter [cocoa butter]100.0 6.86 6.86 100.00 6.86 —   —   
Cocoa powder [Skurikhin]95.0 5.81 5.52 15.00 0.87 2.00 0.12 
Vanilla essence—  0.14 —   —   —   —   —   
Total124.77 25.61 32.12 53.60 67.22 
Output in finished product98.7 123.77 25.4  31.86 53.2  66.68 
Mass fraction by dry matter123.77 25.7  31.86 53.9  66.68 
To the aqueous phase97.6  
List of recipes

Praline filling (in # 259) (the main) included in recipes:

№259 Cake "Gulshen"No. 259

Recipe on Praline filling (in # 259) contained in handbooks:

calculations, forms, documents: