KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in candy No. 142 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 142

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 738.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85417.46 416.83 —   —   99.80 416.63 
Roasted cashew kernels [2]97.5 208.83 203.61 46.00 96.06 4.97 10.38 
Cocoa-butter [cocoa butter]100.0 63.36 63.36 100.00 63.36 —   —   
Coconut oil100.0 42.90 42.90 100.00 42.90 —   —   
Cinnamon100.0 9.03 9.03 —   —   —   —   
Sign up97.4 6.02 5.86 48.97 2.95 0.99 0.060
Total741.59 27.79 205.27 57.82 427.07 
Output in finished product99.2 732.69 27.5  202.81 57.1  421.94 
Mass fraction by dry matter732.69 27.7  202.81 57.6  421.94 
To the aqueous phase98.6  
List of recipes

Praline semifinished (in candy No. 142) included in recipes:

№142 "Southern"Housing
№142 "Southern"No. 142

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: