KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. Ш146 Chocolate semi-finished product → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. Ш146 Chocolate semi-finished product Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 87.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8549.27 49.20 —   —   99.80 49.17 
Cocoa mass97.8 25.86 25.29 49.26 12.74 1.00 0.26 
Cocoa-butter [cocoa butter]100.0 13.63 13.63 100.00 13.63 —   —   
Vanillin—  0.026—   —   —   —   —   
Total88.12 30.14 26.37 56.49 49.43 
Output in finished product99.3 86.89 29.7  26.00 55.7  48.74 
Mass fraction by dry matter86.89 29.9  26.00 56.1  48.74 
To the aqueous phase98.8  
List of recipes

Recipe on No. Ш146 Chocolate semi-finished product contained in handbooks:

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