KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate without addition → №001 Chocolate "Vanilla" → No. 001 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №001 Chocolate "Vanilla" No. 001

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 903.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85488.59 487.85 —   —   99.80 487.61 
Cocoa mass97.8 254.96 249.35 49.26 125.59 1.00 2.55 
Cocoa-butter [cocoa butter]100.0 170.55 170.55 100.00 170.55 —   —   
Soybean phosphatide concentrate99.0 3.63 3.60 93.70 3.40 —   —   
Vanillin—  0.27 —   —   —   —   —   
Total911.36 33.17 299.54 54.28 490.16 
Output in finished product99.3 896.78 32.6  294.75 53.4  482.32 
Mass fraction by dry matter896.78 32.9  294.75 53.8  482.32 
To the aqueous phase98.7  
List of recipes

Recipe on №001 Chocolate "Vanilla" contained in handbooks:

calculations, forms, documents: