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Praline semifinished → in candy No. 156 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 156

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 162.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8573.78 73.67 —   —   99.75 73.60 
Roasted cashew kernels [2]97.5 47.55 46.36 46.00 21.87 4.97 2.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.48 9.64 82.50 9.47 —/0.80 —/0.090
Cocoa-butter [cocoa butter]100.0 11.48 11.48 100.00 11.48 —   —   
Whole milk powder the weight ratio of fat 26%96.0 11.48 11.02 25.00 2.87 —/39.30 —/4.51 
Sign up97.4 8.18 7.97 48.97 4.01 0.99 0.080
Vanillin—  0.070—   —   —   —   —   
Total160.13 30.66 49.70 48.75 79.03 
Output in finished product97.6 158.21 30.3  49.10 48.2  78.08 
Mass fraction by dry matter158.21 31.0  49.10 49.4  78.08 
To the aqueous phase95.3  
List of recipes

Praline semifinished (in candy No. 156) included in recipes:

№156 "Malchish-Kibalchish"Housing
№156 "Malchish-Kibalchish"No. 156

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: