KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Chocolate → Ordinary chocolate with additions → №015 Chocolate "Seagull" → No. 015 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №015 Chocolate "Seagull" No. 015

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 393 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85187.40 187.12 —   —   99.80 187.03 
Cocoa-butter [cocoa butter]100.0 85.58 85.58 100.00 85.58 —   —   
Cocoa mass97.8 59.21 57.90 49.26 29.17 1.00 0.59 
Whole milk powder the weight ratio of fat 26%96.0 46.93 45.06 25.00 11.73 —/39.30 —/18.44 
Roasted grated cashew kernel97.5 18.64 18.17 46.00 8.57 4.97 0.93 
Sign up99.0 1.58 1.57 93.70 1.48 —   —   
Vanilla essence—  0.59 —   —   —   —   —   
Total395.40 34.74 136.53 51.03 200.54 
Output in finished product99.0 389.07 34.2  134.34 50.2  197.33 
Mass fraction by dry matter389.07 34.5  134.34 50.7  197.33 
To the aqueous phase98.0  
List of recipes

Recipe on №015 Chocolate "Seagull" contained in handbooks:

calculations, forms, documents: