KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → №293_7 Chocolate covered roast → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" №293_7 Chocolate covered roast

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 179.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8589.68 89.55 —   —   99.75 89.46 
Chocolate glaze [Skurikhin]99.1 64.30 63.72 34.47 22.16 48.15 30.96 
Roasted hazelnut kernel97.5 28.05 27.35 68.80 19.30 0.20 0.060
Starch syrup78.0 5.60 4.37 0.30 0.02042.75 2.39 
Vanillin—  0.023—   —   —   —   —   
Total184.99 23.08 41.48 68.38 122.87 
Output in finished product99.03177.96 22.2  39.90 65.8  118.20 
Mass fraction by dry matter177.96 22.4  39.90 66.4  118.20 
To the aqueous phase98.5  
List of recipes

Recipe on №293 "Chocolate set" contained in handbooks:

calculations, forms, documents: