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Praline semifinished → in candy No. 223 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 223

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 748.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	97.5	413.03	402.70	52.00	214.78	1.00	4.13
Powdered sugar	99.85	275.34	274.93	—	—	99.80	274.79
Cocoaella	94.0	68.84	64.71	4.52	3.11	—	—
Total			742.34	29.11	217.89	37.27	278.92
Output in finished product	98.0		733.43	28.8	215.27	36.8	275.57
Mass fraction by dry matter			733.43	29.4	215.27	37.6	275.57
To the aqueous phase						94.9

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

List of recipes

Praline semifinished (in candy No. 223) included in recipes:

	№223 "Caucasian"	No. 223
	№223 "Caucasian"	Housing

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. 223

Praline semifinished (in candy No. 223) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: