KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in candy No. 120 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 120

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 957.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85445.74 445.08 —   —   99.80 444.85 
Roasted hazelnut kernel97.5 398.02 388.07 68.80 273.84 0.20 0.80 
Cocoa mass97.4 88.78 86.47 48.97 43.48 0.99 0.88 
Cocoa-butter [cocoa butter]100.0 37.02 37.02 100.00 37.02 —   —   
Total956.63 37.00 354.34 46.63 446.53 
Output in finished product98.7 945.15 36.6  350.09 46.1  441.17 
Mass fraction by dry matter945.15 37.0  350.09 46.7  441.17 
To the aqueous phase97.3  
List of recipes

Praline semifinished (in candy No. 120) included in recipes:

№120 "Squirrel"Housing
№120 "Squirrel"No. 120

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: