KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. Ш148 Chocolate icing → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. Ш148 Chocolate icing Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 325.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85158.62 158.38 —   —   99.80 158.30 
Cocoa mass97.8 117.95 115.35 49.26 58.10 1.00 1.18 
Cocoa-butter [cocoa butter]100.0 42.00 42.00 100.00 42.00 —   —   
Confectionery fat99.7 9.75 9.72 99.70 9.72 —   —   
Soybean phosphatide concentrate99.0 1.30 1.29 93.70 1.22 —   —   
Sign up—  0.18 —   —   —   —   —   
Total326.74 34.16 111.04 49.06 159.48 
Output in finished product99.1 322.17 33.7  109.49 48.4  157.25 
Mass fraction by dry matter322.17 34.0  109.49 48.8  157.25 
To the aqueous phase98.2  
List of recipes

Recipe on No. Ш148 Chocolate icing contained in handbooks:

calculations, forms, documents: