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 → №134 "Nuts in chocolate" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №134 "Nuts in chocolate" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 194.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8593.12 92.98 —   —   99.80 92.93 
Roasted kernels97.5 70.06 68.31 52.00 36.43 1.00 0.70 
Cocoa mass97.4 26.75 26.05 48.97 13.10 0.99 0.26 
Cocoa-butter [cocoa butter]100.0 7.16 7.16 100.00 7.16 —   —   
Vanillin—  0.12 —   —   —   —   —   
Total194.51 29.21 56.69 48.37 93.89 
Output in finished product98.6 191.38 28.7  55.78 47.6  92.38 
Mass fraction by dry matter191.38 29.1  55.78 48.3  92.38 
To the aqueous phase97.1  
List of recipes

№134 "Nuts in chocolate" (Housing) included in recipes:

№134 "Nuts in chocolate"No. 134

Recipe on №134 "Nuts in chocolate" (Housing) contained in handbooks:

calculations, forms, documents: