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All groups → All products → Chocolate → Ordinary chocolate with additions → №029 Chocolate "Spartak" → No. 029 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №029 Chocolate "Spartak" No. 029

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 312.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85114.66 114.49 —   —   99.80 114.43 
Cocoa mass97.8 92.00 89.97 49.26 45.32 1.00 0.92 
Roasted grated hazelnut kernel97.5 46.80 45.63 68.80 32.20 0.20 0.090
Whole milk powder the weight ratio of fat 26%96.0 31.58 30.31 25.00 7.90 —/39.30 —/12.41 
Cocoa-butter [cocoa butter]100.0 31.19 31.19 100.00 31.19 —   —   
Sign up99.0 1.57 1.55 93.70 1.47 —   —   
Vanilla essence—  0.31 —   —   —   —   —   
Total313.15 37.82 118.08 39.56 123.51 
Output in finished product98.7 308.14 37.2  116.19 38.9  121.53 
Mass fraction by dry matter308.14 37.7  116.19 39.4  121.53 
To the aqueous phase96.8  
List of recipes

Recipe on №029 Chocolate "Spartak" contained in handbooks:

calculations, forms, documents: