KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Dessert chocolate without additives → №036 "Silver Label" Chocolate → No. 036 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №036 "Silver Label" Chocolate No. 036

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 543.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85283.53 283.10 —   —   99.80 282.96 
Cocoa-butter [cocoa butter]100.0 107.86 107.86 100.00 107.86 —   —   
Cocoa mass "Ecuador"97.8 61.89 60.53 —   —   —   —   
Cocoa mass "Trinidat"97.8 61.89 60.53 —   —   —   —   
Cocoa mass "Ghana"97.8 34.96 34.19 —   —   —   —   
Sign up99.0 2.19 2.16 93.70 2.05 —   —   
Vanilla essence—  0.38 —   —   —   —   —   
Total548.37 20.23 109.91 52.07 282.96 
Output in finished product99.3 539.60 19.9  108.15 51.2  278.43 
Mass fraction by dry matter539.60 20.0  108.15 51.6  278.43 
To the aqueous phase98.7  
List of recipes

Recipe on №036 "Silver Label" Chocolate contained in handbooks:

calculations, forms, documents: