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 → №139 "Violet" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №139 "Violet" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 275.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85128.35 128.16 —   —   99.80 128.09 
Confectionery fat99.7 54.83 54.66 99.70 54.67 —   —   
Dry cream96.0 32.81 31.50 42.00 13.78 —/30.20 —/9.91 
Cocoa powder [Skurikhin]95.0 24.61 23.38 15.00 3.69 2.00 0.49 
Breadcrumbs92.0 23.24 21.38 —   —   —   —   
Sign up97.5 16.41 16.00 52.00 8.53 1.00 0.16 
Vanilla essence—  0.28 —   —   —   —   —   
Soybean phosphatide concentrate99.0 0.14 0.14 93.70 0.13 —   —   
Total275.22 29.33 80.80 49.07 135.18 
Output in finished product98.1 270.27 28.8  79.35 48.2  132.75 
Mass fraction by dry matter270.27 29.4  79.35 49.1  132.75 
To the aqueous phase96.2  
List of recipes

№139 "Violet" (Housing) included in recipes:

№139 "Violet"No. 139

Recipe on №139 "Violet" (Housing) contained in handbooks:

calculations, forms, documents: