KondiDoc: технологические расчеты в кондитерском производстве
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Praline biscuit filling Bars → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline biscuit filling Bars Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 348.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85187.99 187.70 —   —   99.80 187.61 
Roasted hazelnut kernel97.5 131.96 128.67 68.80 90.79 0.20 0.26 
Cocoa mass97.4 26.69 26.00 48.97 13.07 0.99 0.26 
Cocoa-butter [cocoa butter]100.0 9.02 9.02 100.00 9.02 —   —   
Vanilla essence—  0.38 —   —   —   —   —   
Total351.39 32.42 112.88 54.03 188.13 
Output in finished product99.0 344.72 31.8  110.74 53.0  184.56 
Mass fraction by dry matter344.72 32.1  110.74 53.5  184.56 
To the aqueous phase98.1  
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