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Praline semifinished → in candy No. 233 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 233

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 795.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85363.19 362.64 —   —   99.80 362.46 
Roasted kernels97.5 164.25 160.15 52.00 85.41 1.00 1.64 
Confectionery fat99.7 134.59 134.18 99.70 134.19 —   —   
Whole milk powder the weight ratio of fat 26%96.0 111.11 106.66 25.00 27.78 —/39.30 —/43.67 
Semi-fat-free soy flour92.0 21.09 19.40 9.60 2.02 6.67 1.41 
Sign up—  9.78 —   —   —   —   —   
Essence of rum—  0.70 —   —   —   —   —   
Total783.03 31.37 249.40 49.54 393.90 
Output in finished product97.3 773.63 31.0  246.41 48.9  389.17 
Mass fraction by dry matter773.63 31.9  246.41 50.3  389.17 
To the aqueous phase94.8  
List of recipes

Praline semifinished (in candy No. 233) included in recipes:

№233 "Spartakiad"No. 233
№233 "Spartakiad"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: