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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №065 Chocolate "Ginger" → Roasted mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №065 Chocolate "Ginger" Roasted mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 902.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85431.36 430.72 —   —   99.75 430.28 
Chocolate glaze [Skurikhin]99.1 276.13 273.65 34.47 95.18 48.15 132.96 
Roasted hazelnut kernel97.5 215.73 210.34 68.80 148.42 0.20 0.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.59 7.22 82.50 7.09 —/0.80 —/0.070
Vanillin—  0.18 —   —   —   —   —   
Total921.91 27.78 250.69 62.48 563.72 
Output in finished product99.0 893.28 26.9  242.90 60.5  546.21 
Mass fraction by dry matter893.28 27.2  242.90 61.1  546.21 
To the aqueous phase98.4  
List of recipes

№065 Chocolate "Ginger" (Roasted mass) included in recipes:

№065 Chocolate "Ginger"Finished chocolate

Recipe on №065 Chocolate "Ginger" (Roasted mass) contained in handbooks:

calculations, forms, documents: