KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Dessert chocolate without additives → №032 Chocolate "Sport", "Chocolate medals" → No. 032 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №032 Chocolate "Sport", "Chocolate medals" No. 032

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 351 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85187.92 187.64 —   —   99.80 187.54 
Cocoa mass97.8 98.19 96.03 49.26 48.37 1.00 0.98 
Cocoa-butter [cocoa butter]100.0 69.14 69.14 100.00 69.14 —   —   
Soybean phosphatide concentrate99.0 1.41 1.40 93.70 1.32 —   —   
Vanilla essence—  0.19 —   —   —   —   —   
Total354.21 33.85 118.83 53.71 188.52 
Output in finished product99.3 348.54 33.3  116.93 52.8  185.50 
Mass fraction by dry matter348.54 33.5  116.93 53.2  185.50 
To the aqueous phase98.7  
List of recipes

Recipe on №032 Chocolate "Sport", "Chocolate medals" contained in handbooks:

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