KondiDoc: технологические расчеты в кондитерском производстве
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Cream New finishing chocolate → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream New finishing chocolate basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 902.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 364.74 306.38 82.50 300.91 —/0.80 —/2.92 
Granulated sugar99.85315.27 314.79 —   —   99.75 314.48 
Fresh whole milk the weight ratio of fat 3.2%12.0 150.61 18.07 3.20 4.82 —/4.70 —/7.08 
Cocoa powder [Skurikhin]95.0 113.23 107.57 15.00 16.98 2.00 2.26 
Vanilla powder99.851.38 1.38 —   —   99.80 1.38 
Total748.19 35.77 322.71 35.98 324.62 
Output in finished product80.1 722.74 34.5  311.73 34.8  313.58 
Mass fraction by dry matter722.74 43.1  311.73 43.4  313.58 
To the aqueous phase63.6  
List of recipes

Cream New finishing chocolate (basic recipe) included in recipes:

Cake Waiting [Pavlovsky Posad]Recipe No. 1
Cake Pavlovsky Posad patterns [Pavlovsky Posad]Recipe No. 1
Cake Waiting 2.0recipe number 1
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calculations, forms, documents: