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All groups → All products → Chocolate → Dessert chocolate with additions → №057 Chocolate "Mignon" → No. 057 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №057 Chocolate "Mignon" No. 057

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 582.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85290.99 290.56 —   —   99.80 290.41 
Cocoa mass97.8 116.28 113.72 49.26 57.28 1.00 1.16 
Cocoa-butter [cocoa butter]100.0 93.46 93.46 100.00 93.46 —   —   
Roasted grated almond kernel97.5 89.82 87.57 55.90 50.21 2.60 2.34 
Soybean phosphatide concentrate99.0 2.34 2.32 93.70 2.19 —   —   
Sign up—  0.35 —   —   —   —   —   
Total587.63 34.89 203.14 50.47 293.91 
Output in finished product99.3 578.22 34.3  199.89 49.7  289.20 
Mass fraction by dry matter578.22 34.6  199.89 50.0  289.20 
To the aqueous phase98.6  
List of recipes

Recipe on №057 Chocolate "Mignon" contained in handbooks:

calculations, forms, documents: