KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Ordinary chocolate with additions → №030 "Finish" chocolate → No. 030 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №030 "Finish" chocolate No. 030

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 428.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85170.49 170.23 —   —   99.80 170.15 
Cocoa mass97.8 117.15 114.57 49.26 57.71 1.00 1.17 
Roasted grated kernel97.5 53.44 52.10 52.00 27.79 1.00 0.53 
Cocoa-butter [cocoa butter]100.0 53.21 53.21 100.00 53.21 —   —   
Dry cream96.0 39.89 38.29 42.00 16.75 —/30.20 —/12.05 
Sign up99.0 2.16 2.14 93.70 2.02 —   —   
Vanilla essence—  0.43 —   —   —   —   —   
Total430.54 36.73 157.48 41.90 179.68 
Output in finished product98.8 423.65 36.1  154.96 41.2  176.80 
Mass fraction by dry matter423.65 36.6  154.96 41.7  176.80 
To the aqueous phase97.2  
List of recipes

Recipe on №030 "Finish" chocolate contained in handbooks:

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