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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №062 Chocolate "Vityaz" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №062 Chocolate "Vityaz" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 595.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85217.29 216.97 —   —   99.80 216.86 
Roasted cashew kernels [2]97.5 150.64 146.87 46.00 69.29 4.97 7.49 
Cocoa mass97.8 100.45 98.24 49.26 49.48 1.00 1.00 
Cocoa-butter [cocoa butter]100.0 82.17 82.17 100.00 82.17 —   —   
Dry cream96.0 31.29 30.04 42.00 13.14 —/30.20 —/9.45 
Sign up97.5 22.83 22.26 46.00 10.50 4.97 1.13 
Soybean phosphatide concentrate99.0 1.80 1.79 93.70 1.69 —   —   
Vanillin—  0.14 —   —   —   —   —   
Total598.32 37.97 226.27 39.04 232.62 
Output in finished product98.7 588.15 37.3  222.42 38.4  228.67 
Mass fraction by dry matter588.15 37.8  222.42 38.9  228.67 
To the aqueous phase96.7  
List of recipes

Recipe on №062 Chocolate "Vityaz" contained in handbooks:

calculations, forms, documents: