KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 099 Caramel "Vasya-Vasilek", glazed, wrapped → Chocolate mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 099 Caramel "Vasya-Vasilek", glazed, wrapped Chocolate mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 119 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8566.08 65.98 —   —   99.80 65.95 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 36.04 30.27 82.50 29.73 —/0.80 —/0.29 
Cocoa powder [Skurikhin]95.0 18.36 17.44 15.00 2.75 2.00 0.37 
Total113.70 27.29 32.48 55.89 66.51 
Output in finished product94.4 112.34 27.0  32.09 55.2  65.71 
Mass fraction by dry matter112.34 28.6  32.09 58.5  65.71 
To the aqueous phase90.8  
List of recipes

No. 099 Caramel "Vasya-Vasilek", glazed, wrapped (Chocolate mass) included in recipes:

No. 099 Caramel "Vasya-Vasilek", glazed, wrappedUnglazed caramel
No. 099 Caramel "Vasya-Vasilek", glazed, wrappedReady glazed caramel
No. 099 Caramel "Vasya-Vasilek", glazed, wrappedFilling

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