KondiDoc: технологические расчеты в кондитерском производстве
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"Patterned" chocolate with cognac (in # 248) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: "Patterned" chocolate with cognac (in # 248) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 457 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.4 468.72 465.91 35.90 168.27 —   —   
Cognac—  3.65 —   —   —   —   —   
Total465.91 36.82 168.27 —   —   
Output in finished product99.4 454.26 35.9  164.06 —  —   
Mass fraction by dry matter454.26 36.1  164.06 —  —   
To the aqueous phase—  
List of recipes

"Patterned" chocolate with cognac (in # 248) (the main) included in recipes:

№248 Cake "Chocolate-waffle"No. 248

Recipe on "Patterned" chocolate with cognac (in # 248) contained in handbooks:

calculations, forms, documents: