KondiDoc: технологические расчеты в кондитерском производстве
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Chocolate-coffee filling (in # 252) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate-coffee filling (in # 252) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 209 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85125.43 125.25 —   —   99.80 125.18 
Roasted hazelnut kernel97.5 66.40 64.74 68.80 45.68 0.20 0.13 
Cocoa mass97.4 8.30 8.08 48.97 4.06 0.99 0.080
Confectionery fat99.7 7.51 7.49 99.70 7.49 —   —   
Natural roasted coffee96.0 3.11 2.99 14.40 0.45 2.80 0.090
Total208.54 27.60 57.68 60.04 125.48 
Output in finished product99.0 206.91 27.4  57.23 59.6  124.50 
Mass fraction by dry matter206.91 27.7  57.23 60.2  124.50 
To the aqueous phase98.3  
List of recipes

Chocolate-coffee filling (in # 252) (the main) included in recipes:

№252 Cake "Chocolate-coffee"No. 252

Recipe on Chocolate-coffee filling (in # 252) contained in handbooks:

calculations, forms, documents: