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Praline semifinished → in candy No. 179 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 179

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 101.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	56.28	56.19	—	—	99.80	56.17
Roasted hazelnut kernel	97.5	20.84	20.32	68.80	14.34	0.20	0.040
Cocoa mass	97.4	18.68	18.20	48.97	9.15	0.99	0.18
Cocoa-butter [cocoa butter]	100.0	7.30	7.30	100.00	7.30	—	—
Total			102.00	30.22	30.79	55.34	56.39
Output in finished product	98.9		100.78	29.9	30.42	54.7	55.72
Mass fraction by dry matter			100.78	30.2	30.42	55.3	55.72
To the aqueous phase						98.0

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Praline semifinished (in candy No. 179) included in recipes:

	№179 "Firebird"	No. 179
	№179 "Firebird"	Housing
	Praline layer	in candy No. 179

Recipe on Praline semifinished contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 179

Praline semifinished (in candy No. 179) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: