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Chocolate-milk frosting (in No. 106) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate-milk frosting (in No. 106) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 274.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 149.47 110.60 8.57 12.81 44.56/11.39 66.60/17.02 
Powdered sugar99.8568.94 68.84 —   —   99.80 68.80 
Cocoa-butter [cocoa butter]100.0 46.07 46.07 100.00 46.07 —   —   
Cocoa powder [Skurikhin]95.0 21.46 20.39 15.00 3.22 2.00 0.43 
Vanilla essence—  0.27 —   —   —   —   —   
Sign up98.0 0.16 0.16 —   —   —   —   
Total246.06 22.64 62.10 53.55 146.89 
Output in finished product88.0 241.38 22.2  60.92 52.5  144.10 
Mass fraction by dry matter241.38 25.2  60.92 59.7  144.10 
To the aqueous phase81.4  
List of recipes

Chocolate-milk frosting (in No. 106) (basic recipe) included in recipes:

№106 Cake "Chocolate-raisin"recipe number 1

Recipe on Chocolate-milk frosting (in No. 106) contained in handbooks:

calculations, forms, documents: