KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 119 "Baltika" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 119 "Baltika" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 95.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8548.79 48.72 —   —   99.80 48.69 
Roasted hazelnut kernel97.5 34.27 33.41 68.80 23.58 0.20 0.070
Cocoa mass97.4 6.94 6.76 48.97 3.40 0.99 0.070
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.80 4.04 82.50 3.96 —/0.80 —/0.040
Cocoa-butter [cocoa butter]100.0 2.32 2.32 100.00 2.32 —   —   
Sign up—  0.050—   —   —   —   —   
Total95.25 34.83 33.26 51.16 48.86 
Output in finished product98.0 93.59 34.2  32.68 50.3  48.01 
Mass fraction by dry matter93.59 34.9  32.68 51.3  48.01 
To the aqueous phase96.2  
List of recipes

No. 119 "Baltika" (Housing) included in recipes:

No. 119 "Baltika"No. 119

Recipe on No. 119 "Baltika" (Housing) contained in handbooks:

calculations, forms, documents: