KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate with additions → №019 Chocolate "Registan" → No. 019 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №019 Chocolate "Registan" No. 019

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 294.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.8 135.14 132.17 49.26 66.57 1.00 1.35 
Powdered sugar99.85120.47 120.29 —   —   99.80 120.23 
Cocoa-butter [cocoa butter]100.0 25.89 25.89 100.00 25.89 —   —   
Roasted grated cashew kernel97.5 16.90 16.47 46.00 7.77 4.97 0.84 
Soybean phosphatide concentrate99.0 1.18 1.17 93.70 1.11 —   —   
Sign up—  0.36 —   —   —   —   —   
Vanillin—  0.089—   —   —   —   —   
Total295.99 34.45 101.34 41.61 122.42 
Output in finished product99.0 291.26 33.9  99.72 40.9  120.46 
Mass fraction by dry matter291.26 34.2  99.72 41.4  120.46 
To the aqueous phase97.6  
List of recipes

Recipe on №019 Chocolate "Registan" contained in handbooks:

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