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. Ш152 Chocolate glaze → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. Ш152 Chocolate glaze Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 730 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85356.24 355.71 —   —   99.80 355.53 
Cocoa mass97.8 264.84 259.02 49.26 130.46 1.00 2.65 
Shoklin100.0 116.07 116.07 —   —   —   —   
Soybean phosphatide concentrate99.0 2.92 2.89 93.70 2.74 —   —   
Vanilla essence—  0.40 —   —   —   —   —   
Total733.68 18.25 133.20 49.07 358.18 
Output in finished product99.1 723.43 18.0  131.34 48.4  353.18 
Mass fraction by dry matter723.43 18.2  131.34 48.8  353.18 
To the aqueous phase98.2  
List of recipes

Recipe on No. Ш152 Chocolate glaze contained in handbooks:

calculations, forms, documents: