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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. Ш144 Milk chocolate for molding → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. Ш144 Milk chocolate for molding Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 868.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85369.81 369.25 —   —   99.80 369.07 
Cocoa-butter [cocoa butter]100.0 191.11 191.11 100.00 191.11 —   —   
Cocoa mass97.8 182.51 178.50 49.26 89.90 1.00 1.83 
Whole milk powder the weight ratio of fat 26%96.0 133.35 128.01 25.00 33.34 —/39.30 —/52.41 
Soybean phosphatide concentrate99.0 3.47 3.44 93.70 3.25 —   —   
Sign up—  0.52 —   —   —   —   —   
Total870.32 36.56 317.60 46.62 404.97 
Output in finished product98.8 858.28 36.1  313.21 46.0  399.37 
Mass fraction by dry matter858.28 36.5  313.21 46.5  399.37 
To the aqueous phase97.5  
List of recipes

Recipe on No. Ш144 Milk chocolate for molding contained in handbooks:

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