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Fat chocolate filling (in # 246, 254) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fat chocolate filling (in # 246, 254) the main

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 392 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	179.15	178.88	—	—	99.80	178.79
Confectionery fat	99.7	163.93	163.44	99.70	163.44	—	—
Cocoa powder [Skurikhin]	95.0	24.77	23.54	15.00	3.72	2.00	0.50
Chocolate glaze [Skurikhin]	99.1	15.24	15.11	34.47	5.25	48.15	7.34
Whole milk powder	95.0	9.53	9.05	24.74	2.36	—/38.90	—/3.71
Sign up	—	1.14	—	—	—	—	—
Vanilla powder	99.85	0.008	0.008	—	—	99.80	0.010
Total			390.03	44.58	174.77	48.23	189.05
Output in finished product	99.0		388.08	44.4	173.90	48.0	188.10
Mass fraction by dry matter			388.08	44.8	173.90	48.5	188.10
To the aqueous phase						98.0

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Fat chocolate filling (in # 246, 254) (the main) included in recipes:

	№246 Cake "Aushra"	No. 246
	# 254 Cake "Popular"	No. 254

Recipe on Fat chocolate filling (in # 246, 254) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Calculation of the mass fraction of sugar and fat: Fat chocolate filling (in # 246, 254) the main

Fat chocolate filling (in # 246, 254) (the main) included in recipes:

Recipe on Fat chocolate filling (in # 246, 254) contained in handbooks:

calculations, forms, documents: