KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in candy No. 160 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 160

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 972.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85467.03 466.33 —   —   99.75 465.86 
Roasted almond kernel97.5 466.97 455.29 55.90 261.04 2.60 12.14 
Cocoa-butter [cocoa butter]100.0 49.50 49.50 100.00 49.50 —   —   
Vanilla essence—  0.39 —   —   —   —   —   
Total971.12 31.95 310.54 49.17 478.00 
Output in finished product98.7 959.46 31.6  306.81 48.6  472.26 
Mass fraction by dry matter959.46 32.0  306.81 49.2  472.26 
To the aqueous phase97.4  
List of recipes

Praline semifinished (in candy No. 160) included in recipes:

№160 "Bear in the North"Housing
№160 "Bear in the North"No. 160

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: