KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 122 (1) with praline filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 122 (1) with praline filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 336.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85186.20 185.92 —   —   99.75 185.73 
Roasted cashew kernels [2]97.5 93.10 90.77 46.00 42.83 4.97 4.63 
Cocoa-butter [cocoa butter]100.0 65.03 65.03 100.00 65.03 —   —   
Vanilla essence—  0.28 —   —   —   —   —   
Vanillin—  0.13 —   —   —   —   —   
Total341.72 32.04 107.86 56.55 190.36 
Output in finished product99.2 333.91 31.3  105.39 55.3  186.01 
Mass fraction by dry matter333.91 31.6  105.39 55.7  186.01 
To the aqueous phase98.6  
List of recipes

No. 122 (1) with praline filling (Filling) included in recipes:

No. 122 (1) with praline fillingReady candy

Recipe on No. 122 (1) with praline filling (Filling) contained in handbooks:

calculations, forms, documents: