KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Dessert chocolate with additions → №059 Chocolate "Babaevsky" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №059 Chocolate "Babaevsky" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 894.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85384.88 384.30 —   —   99.80 384.11 
Cocoa mass97.8 374.22 365.99 49.26 184.34 1.00 3.74 
Cocoa-butter [cocoa butter]100.0 91.07 91.07 100.00 91.07 —   —   
Roasted grated almond kernel97.5 56.47 55.06 55.90 31.57 2.60 1.47 
Alcohol—  3.63 —   —   —   —   —   
Sign up99.0 3.60 3.56 93.70 3.37 —   —   
Cognac—  2.70 —   —   —   —   —   
Tea91.0 1.26 1.15 —   —   —   —   
Water—  1.24 —   —   —   —   —   
Vanillin—  0.27 —   —   —   —   —   
Sign up—  0.072—   —   —   —   —   
Total with sanitary waste901.14 34.69 310.35 43.51 389.32 
Sign up80.0 1.23 0.98 —   —   —   —   
Total without sanitary waste900.16 34.69 310.35 43.51 389.32 
Output in finished product99.0 885.75 34.1  305.38 42.8  383.09 
Mass fraction by dry matter885.75 34.5  305.38 43.3  383.09 
To the aqueous phase97.7  
List of recipes

Recipe on №059 Chocolate "Babaevsky" contained in handbooks:

calculations, forms, documents: