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Praline semifinished → in candy No. 134 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 134

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 622.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85352.47 351.94 —   —   99.80 351.77 
Roasted kernels97.5 149.09 145.36 52.00 77.53 1.00 1.49 
Cocoa mass97.4 101.25 98.61 48.97 49.58 0.99 1.00 
Cocoa-butter [cocoa butter]100.0 27.11 27.11 100.00 27.11 —   —   
Total623.02 24.78 154.22 56.92 354.26 
Output in finished product98.9 615.55 24.5  152.37 56.2  350.01 
Mass fraction by dry matter615.55 24.8  152.37 56.9  350.01 
To the aqueous phase98.1  
List of recipes

Praline semifinished (in candy No. 134) included in recipes:

№134 "Nuts in chocolate"No. 134
№134 "Nuts in chocolate"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: