KondiDoc: технологические расчеты в кондитерском производстве
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Praline semifinished → in candy No. 162 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Praline semifinished in candy No. 162

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 239.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85105.01 104.85 —   —   99.80 104.80 
Confectionery fat99.7 79.31 79.07 99.70 79.07 —   —   
Roasted corn flour96.0 44.29 42.52 1.67 0.74 1.45 0.64 
Cocoa powder [Skurikhin]95.0 13.95 13.26 15.00 2.09 2.00 0.28 
Essence of rum—  0.091—   —   —   —   —   
Total239.70 34.17 81.90 44.11 105.72 
Output in finished product98.8 236.82 33.8  80.92 43.6  104.45 
Mass fraction by dry matter236.82 34.2  80.92 44.1  104.45 
To the aqueous phase97.3  
List of recipes

Praline semifinished (in candy No. 162) included in recipes:

№162 "Rhapsody"Housing
№162 "Rhapsody"No. 162

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: