KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in candy No. 158 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 158

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 683 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85360.40 359.86 —   —   99.80 359.68 
Coconut oil100.0 146.84 146.84 100.00 146.84 —   —   
Dry cream96.0 117.69 112.99 42.00 49.43 —/30.20 —/35.54 
Roasted cashew kernels [2]97.5 43.55 42.47 46.00 20.03 4.97 2.16 
Cocoa mass97.4 21.39 20.84 48.97 10.47 0.99 0.21 
Sign up—  0.014—   —   —   —   —   
Total682.99 33.20 226.77 56.39 385.15 
Output in finished product99.0 676.17 32.9  224.51 55.8  381.30 
Mass fraction by dry matter676.17 33.2  224.51 56.4  381.30 
To the aqueous phase98.2  
List of recipes

Praline semifinished (in candy No. 158) included in recipes:

№158 "Meteor"No. 158
№158 "Meteor"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: