KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Chocolate → Dessert chocolate with additions → №060 Chocolate "Minsk" → No. 060 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №060 Chocolate "Minsk" No. 060

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 931.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85428.32 427.68 —   —   99.80 427.46 
Cocoa mass97.8 267.86 261.96 49.26 131.95 1.00 2.68 
Cocoa-butter [cocoa butter]100.0 156.74 156.74 100.00 156.74 —   —   
Dry cream96.0 87.18 83.70 42.00 36.62 —/30.20 —/26.33 
Aromatic alcohol—  15.94 —   —   —   —   —   
Sign up99.0 3.75 3.71 93.70 3.51 —   —   
Total933.79 35.28 328.82 47.99 447.25 
Output in finished product98.6 918.85 34.7  323.56 47.2  440.09 
Mass fraction by dry matter918.85 35.2  323.56 47.9  440.09 
To the aqueous phase97.1  
List of recipes

Recipe on №060 Chocolate "Minsk" contained in handbooks:

calculations, forms, documents: