KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in candy No. 127 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 127

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 444.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85251.65 251.27 —   —   99.80 251.15 
Cocoa mass97.4 72.29 70.41 48.97 35.40 0.99 0.72 
Roasted almond kernel97.5 53.24 51.91 55.90 29.76 2.60 1.38 
Roasted hazelnut kernel97.5 53.24 51.91 68.80 36.63 0.20 0.11 
Cocoa-butter [cocoa butter]100.0 19.35 19.35 100.00 19.35 —   —   
Total444.86 27.26 121.14 57.01 253.36 
Output in finished product98.9 439.51 26.9  119.68 56.3  250.31 
Mass fraction by dry matter439.51 27.2  119.68 57.0  250.31 
To the aqueous phase98.1  
List of recipes

Praline semifinished (in candy No. 127) included in recipes:

No. 127 "Red"No. 127
No. 127 "Red"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: