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All groups → All products → Chocolate → Dessert chocolate with additions → №058 Chocolate "Capital" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №058 Chocolate "Capital" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 386.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85132.01 131.81 —   —   99.80 131.75 
Cocoa mass "Ceylon"97.8 130.53 127.66 —   —   —   —   
Cocoa mass "Ecuador"97.8 43.52 42.57 —   —   —   —   
Cocoa mass "Ghana"97.8 43.52 42.57 —   —   —   —   
Cocoa-butter [cocoa butter]100.0 20.23 20.23 100.00 20.23 —   —   
Sign up99.8514.87 14.85 —   —   99.75 14.83 
Roasted almond kernel97.5 7.41 7.23 55.90 4.14 2.60 0.19 
Soybean phosphatide concentrate99.0 1.55 1.54 93.70 1.45 —   —   
Vanilla essence—  0.24 —   —   —   —   —   
Total388.45 6.69 25.82 38.01 146.77 
Output in finished product99.0 382.24 6.6  25.41 37.4  144.42 
Mass fraction by dry matter382.24 6.6  25.41 37.8  144.42 
To the aqueous phase97.4  
List of recipes

Recipe on №058 Chocolate "Capital" contained in handbooks:

calculations, forms, documents: