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. 127 "Red" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 127 "Red" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 644.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85345.89 345.37 —   —   99.80 345.20 
Cocoa mass97.4 99.36 96.78 48.97 48.66 0.99 0.98 
Roasted almond kernel97.5 73.18 71.35 55.90 40.91 2.60 1.90 
Roasted hazelnut kernel97.5 73.18 71.35 68.80 50.35 0.20 0.15 
Sheet wafers (in candy Marshmallows)95.5 37.42 35.74 —   —   —   —   
Sign up100.0 26.60 26.60 100.00 26.60 —   —   
Vanillin—  0.13 —   —   —   —   —   
Total647.19 25.85 166.52 54.06 348.23 
Output in finished product98.7 635.83 25.4  163.60 53.1  342.12 
Mass fraction by dry matter635.83 25.7  163.60 53.8  342.12 
To the aqueous phase97.6  
List of recipes

No. 127 "Red" (Housing) included in recipes:

No. 127 "Red"No. 127

Recipe on No. 127 "Red" (Housing) contained in handbooks:

calculations, forms, documents: