KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Biscuit → Butter cookies → №146 cookies "Bars" → praline filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №146 cookies "Bars" praline filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 561.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85302.93 302.47 —   —   99.80 302.32 
Roasted hazelnut kernel97.5 212.65 207.34 68.80 146.30 0.20 0.43 
Cocoa mass97.4 43.01 41.90 48.97 21.06 0.99 0.43 
Cocoa-butter [cocoa butter]100.0 14.54 14.54 100.00 14.54 —   —   
Vanilla essence—  0.61 —   —   —   —   —   
Total566.24 32.42 181.90 54.03 303.18 
Output in finished product99.0 555.49 31.8  178.45 53.0  297.42 
Mass fraction by dry matter555.49 32.1  178.45 53.5  297.42 
To the aqueous phase98.1  
List of recipes

№146 cookies "Bars" (praline filling) included in recipes:

№146 cookies "Bars"No. 146

Recipe on №146 cookies "Bars" (praline filling) contained in handbooks:

calculations, forms, documents: