KondiDoc: технологические расчеты в кондитерском производстве
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Praline almond → in candy No. 293 (review No. 3) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline almond in candy No. 293 (review No. 3)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 142.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8579.53 79.41 —   —   99.75 79.33 
Roasted almond kernel97.5 39.76 38.77 55.90 22.23 2.60 1.03 
Cocoa-butter [cocoa butter]100.0 25.06 25.06 100.00 25.06 —   —   
Vanilla essence—  0.22 —   —   —   —   —   
Total143.23 33.12 47.29 56.27 80.36 
Output in finished product99.1 141.51 32.7  46.72 55.6  79.39 
Mass fraction by dry matter141.51 33.0  46.72 56.1  79.39 
To the aqueous phase98.4  
List of recipes

Praline almond (in candy No. 293 (review No. 3)) included in recipes:

Chocolate praline for finishingin candy No. 293 (review No. 3)
№293 "Chocolate set"No. 293_3 Rosita

Recipe on Praline almond contained in handbooks:

calculations, forms, documents: