KondiDoc: технологические расчеты в кондитерском производстве
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Fat filling with grated cocoa (in No. 256) → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fat filling with grated cocoa (in No. 256) the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 320.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85162.83 162.58 —   —   99.80 162.50 
Confectionery fat99.7 102.25 101.94 99.70 101.94 —   —   
Cocoa-butter [cocoa butter]100.0 28.63 28.63 100.00 28.63 —   —   
Alcohol—  21.47 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.44 12.13 82.50 11.91 —/0.80 —/0.12 
Sign up97.4 14.32 13.94 48.97 7.01 0.99 0.14 
Vanilla essence—  0.49 —   —   —   —   —   
Total319.23 46.58 149.49 50.71 162.72 
Output in finished product99.0 317.69 46.4  148.77 50.5  161.94 
Mass fraction by dry matter317.69 46.8  148.77 51.0  161.94 
To the aqueous phase98.1  
List of recipes

Fat filling with grated cocoa (in No. 256) (the main) included in recipes:

# 256 Cake "Yerevan"No. 256

Recipe on Fat filling with grated cocoa (in No. 256) contained in handbooks:

calculations, forms, documents: