To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Praline semifinished → in candy No. 156 → Consolidated recipe

Consolidated recipe Praline semifinished

Praline semifinished in candy No. 156
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 368.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted cashew kernels [2]	97.5	293.31	285.98	108.14	105.44
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	70.81	59.48	26.11	21.93
4	Cocoa-butter [cocoa butter]	100.0	70.80	70.80	26.10	26.10
5	Whole milk powder the weight ratio of fat 26%	96.0	70.79	67.96	26.10	25.06
6	Sign up
7	Vanillin	—	0.43	—	0.16	—
	Total	2.4 97.6	1011.76	987.84	373.04	364.22
	Losses 1.2%			11.84		4.37
	Output	2.4 97.6	1000.00	976.00		359.85
	Losses before baking/boiling, shrinkage 0.59935%	97.6	6.06	5.92	2.24	2.18
	Baking/boiling -0.04%		-0.37		-0.14
	Losses after baking/boiling, shrinkage 0.59935%	97.6	6.07	5.92	2.24	2.18