KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate with additions → №017 Chocolate "Bear" → No. 017 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 Chocolate "Bear" No. 017

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 944.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85443.11 442.45 —   —   99.80 442.22 
Cocoa mass97.8 211.10 206.46 49.26 103.99 1.00 2.11 
Roasted grated hazelnut kernel97.5 192.64 187.82 68.80 132.54 0.20 0.39 
Cocoa-butter [cocoa butter]100.0 109.57 109.57 100.00 109.57 —   —   
Soybean phosphatide concentrate99.0 3.80 3.76 93.70 3.56 —   —   
Sign up—  0.95 —   —   —   —   —   
Total950.06 37.03 349.66 47.10 444.72 
Output in finished product99.0 934.86 36.4  344.07 46.3  437.60 
Mass fraction by dry matter934.86 36.8  344.07 46.8  437.60 
To the aqueous phase97.9  
List of recipes

Recipe on №017 Chocolate "Bear" contained in handbooks:

calculations, forms, documents: