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Praline semifinished → in candy No. 124 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 124

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 441 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85127.38 127.19 —   —   99.75 127.06 
Powdered sugar99.85125.34 125.15 —   —   99.80 125.09 
Roasted almonds with sugar97.5 63.69 62.10 —   —   —   —   
Cocoa mass97.4 63.09 61.45 48.97 30.90 0.99 0.62 
Cocoa-butter [cocoa butter]100.0 50.10 50.10 100.00 50.10 —   —   
Sign up84.0 18.43 15.48 82.50 15.20 —/0.80 —/0.15 
Vanillin—  0.12 —   —   —   —   —   
Phosphatide concentrates98.5 0.0840.083—   —   —   —   
Total441.55 21.81 96.20 57.34 252.87 
Output in finished product98.5 434.38 21.5  94.64 56.4  248.76 
Mass fraction by dry matter434.38 21.8  94.64 57.3  248.76 
To the aqueous phase97.4  
List of recipes

Praline semifinished (in candy No. 124) included in recipes:

№124 "Kara-Kum"No. 124
№124 "Kara-Kum"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: