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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №064 Chocolate "Magic wand" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №064 Chocolate "Magic wand" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 927.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85311.33 310.86 —   —   99.80 310.71 
Cocoa mass97.8 228.38 223.36 49.26 112.50 1.00 2.28 
Roasted grated hazelnut kernel97.5 125.73 122.59 68.80 86.50 0.20 0.25 
Cocoa-butter [cocoa butter]100.0 103.80 103.80 100.00 103.80 —   —   
Roasted crushed hazelnut kernel97.5 93.47 91.13 68.80 64.31 0.20 0.19 
Sign up96.0 78.52 75.38 1.00 0.79 —/52.60 —/41.30 
Soybean phosphatide concentrate99.0 4.21 4.17 93.70 3.94 —   —   
Vanilla essence—  0.84 —   —   —   —   —   
Total931.29 40.08 371.84 36.68 340.28 
Output in finished product98.7 915.46 39.4  365.52 36.1  334.50 
Mass fraction by dry matter915.46 39.9  365.52 36.5  334.50 
To the aqueous phase96.4  
List of recipes

Recipe on №064 Chocolate "Magic wand" contained in handbooks:

calculations, forms, documents: