KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate with additions → №010 Chocolate "Kazakhstan" → No. 010 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №010 Chocolate "Kazakhstan" No. 010

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 105.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8544.68 44.61 —   —   99.80 44.59 
Cocoa mass97.8 32.82 32.10 49.26 16.17 1.00 0.33 
Dry cream96.0 16.14 15.49 42.00 6.78 —/30.20 —/4.87 
Cocoa-butter [cocoa butter]100.0 13.60 13.60 100.00 13.60 —   —   
Soybean phosphatide concentrate99.0 0.43 0.42 93.70 0.40 —   —   
Sign up—  0.032—   —   —   —   —   
Total106.24 34.96 36.95 45.50 48.09 
Output in finished product98.9 104.54 34.4  36.36 44.8  47.32 
Mass fraction by dry matter104.54 34.8  36.36 45.3  47.32 
To the aqueous phase97.6  
List of recipes

Recipe on №010 Chocolate "Kazakhstan" contained in handbooks:

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