KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate with additions → №013 Chocolate "Cinderella" → No. 013 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №013 Chocolate "Cinderella" No. 013

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 729.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85294.36 293.92 —   —   99.80 293.77 
Cocoa-butter [cocoa butter]100.0 166.66 166.66 100.00 166.66 —   —   
Whole milk powder the weight ratio of fat 26%96.0 155.00 148.80 25.00 38.75 —/39.30 —/60.92 
Cocoa mass97.8 104.89 102.58 49.26 51.67 1.00 1.05 
Natural coffee98.0 17.86 17.50 —   —   —   —   
Sign up99.0 2.94 2.91 93.70 2.75 —   —   
Essence coffee—  0.88 —   —   —   —   —   
Total732.37 35.62 259.83 45.85 334.42 
Output in finished product98.8 720.65 35.1  255.67 45.1  329.07 
Mass fraction by dry matter720.65 35.5  255.67 45.7  329.07 
To the aqueous phase97.4  
List of recipes

Recipe on №013 Chocolate "Cinderella" contained in handbooks:

calculations, forms, documents: