KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in candy No. 152 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 152

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 789.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85352.19 351.66 —   —   99.80 351.49 
Roasted cashew kernels [2]97.5 176.10 171.70 46.00 81.01 4.97 8.75 
Cocoa mass97.4 147.31 143.48 48.97 72.14 0.99 1.46 
Confectionery fat99.7 61.82 61.63 99.70 61.63 —   —   
Coconut oil100.0 61.63 61.63 100.00 61.63 —   —   
Sign up—  0.21 —   —   —   —   —   
Total790.09 35.02 276.41 45.83 361.70 
Output in finished product98.9 780.62 34.6  273.10 45.3  357.36 
Mass fraction by dry matter780.62 35.0  273.10 45.8  357.36 
To the aqueous phase97.6  
List of recipes

Praline semifinished (in candy No. 152) included in recipes:

№152 "Gulliver"Housing
№152 "Gulliver"No. 152

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: