KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate with additions → №023 Chocolate "Special" → No. 023 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №023 Chocolate "Special" No. 023

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 810.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.8 377.39 369.08 49.26 185.90 1.00 3.77 
Powdered sugar99.85295.82 295.38 —   —   99.80 295.23 
Whole milk powder the weight ratio of fat 26%96.0 74.06 71.10 25.00 18.52 —/39.30 —/29.11 
Cocoa-butter [cocoa butter]100.0 70.45 70.45 100.00 70.45 —   —   
Soybean phosphatide concentrate99.0 3.26 3.23 93.70 3.05 —   —   
Sign up96.5 2.70 2.60 —   —   —   —   
Vanillin—  0.24 —   —   —   —   —   
Total811.85 34.30 277.92 39.24 317.92 
Output in finished product98.6 798.86 33.8  273.47 38.6  312.83 
Mass fraction by dry matter798.86 34.2  273.47 39.2  312.83 
To the aqueous phase96.5  
List of recipes

Recipe on №023 Chocolate "Special" contained in handbooks:

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