KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Dessert chocolate without additives → №041 Chocolate "Odessa" → No. 041 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №041 Chocolate "Odessa" No. 041

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 264 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.8 119.86 117.23 49.26 59.04 1.00 1.20 
Powdered sugar99.85117.80 117.62 —   —   99.80 117.56 
Cocoa-butter [cocoa butter]100.0 30.51 30.51 100.00 30.51 —   —   
Soybean phosphatide concentrate99.0 1.06 1.05 93.70 0.99 —   —   
Vanillin—  0.11 —   —   —   —   —   
Total266.41 34.30 90.54 44.98 118.76 
Output in finished product99.3 262.15 33.7  89.09 44.3  116.86 
Mass fraction by dry matter262.15 34.0  89.09 44.6  116.86 
To the aqueous phase98.4  
List of recipes

Recipe on №041 Chocolate "Odessa" contained in handbooks:

calculations, forms, documents: