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 products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_20 Clicquot → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №293 "Chocolate set" No. 293_20 Clicquot

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 489.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85200.25 199.95 —   —   99.75 199.75 
Chocolate glaze [Skurikhin]99.1 160.17 158.73 34.47 55.21 48.15 77.12 
Apricot puree10.0 95.83 9.58 0.0600.0605.33 5.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 78.75 58.28 8.57 6.75 44.56/11.39 35.09/8.97 
Strawberry cooking69.0 37.70 26.01 —   —   67.00 25.26 
Sign up78.0 15.75 12.29 0.30 0.05042.75 6.73 
Citric acid (E330)91.2 0.28 0.25 —   —   —   —   
Vanilla essence—  0.24 —   —   —   —   —   
Essence strawberry—  0.12 —   —   —   —   —   
Total465.09 12.68 62.07 72.49 354.89 
Output in finished product91.5 447.89 12.2  59.77 69.8  341.77 
Mass fraction by dry matter447.89 13.3  59.77 76.3  341.77 
To the aqueous phase89.1  
List of recipes

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

calculations, forms, documents: