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
Praline semifinished → in candy No. 101 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 101

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 224.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85125.03 124.84 —   —   99.75 124.72 
Roasted almond kernel97.5 62.51 60.95 55.90 34.94 2.60 1.63 
Cocoa-butter [cocoa butter]100.0 39.39 39.39 100.00 39.39 —   —   
Vanilla essence—  0.34 —   —   —   —   —   
Total225.18 33.11 74.33 56.28 126.35 
Output in finished product99.1 222.48 32.7  73.44 55.6  124.84 
Mass fraction by dry matter222.48 33.0  73.44 56.1  124.84 
To the aqueous phase98.4  
List of recipes

Praline semifinished (in candy No. 101) included in recipes:

№101 "Salute"No. 101
№101 "Salute"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: