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
Chocolate praline for finishing → in candy No. 293 (review No. 3) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate praline for finishing in candy No. 293 (review No. 3)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 817.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85381.40 380.83 —   —   99.75 380.45 
Roasted almond kernel97.5 190.69 185.92 55.90 106.60 2.60 4.96 
Chocolate glaze [Skurikhin]99.1 136.83 135.60 34.47 47.17 48.15 65.88 
Cocoa-butter [cocoa butter]100.0 120.17 120.17 100.00 120.17 —   —   
Vanilla essence—  1.05 —   —   —   —   —   
Total822.52 33.50 273.94 55.19 451.29 
Output in finished product99.0 809.52 33.0  269.61 54.3  444.16 
Mass fraction by dry matter809.52 33.3  269.61 54.9  444.16 
To the aqueous phase98.2  
List of recipes

Chocolate praline for finishing (in candy No. 293 (review No. 3)) included in recipes:

№293 "Chocolate set"No. 293_3 Rosita

Recipe on Chocolate praline for finishing contained in handbooks:

calculations, forms, documents: