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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №067 Chocolate "Nut" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №067 Chocolate "Nut" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 187.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8561.53 61.44 —   —   99.80 61.41 
Cocoa mass97.8 45.12 44.13 49.26 22.23 1.00 0.45 
Roasted grated hazelnut kernel97.5 24.84 24.21 68.80 17.09 0.20 0.050
Roasted crushed hazelnut kernel97.5 22.69 22.13 68.80 15.61 0.20 0.050
Cocoa-butter [cocoa butter]100.0 20.52 20.52 100.00 20.52 —   —   
Sign up96.0 15.51 14.89 1.00 0.16 —/52.60 —/8.16 
Soybean phosphatide concentrate99.0 0.83 0.82 93.70 0.78 —   —   
Vanilla essence—  0.17 —   —   —   —   —   
Total188.15 40.74 76.39 35.87 67.26 
Output in finished product98.6 184.95 40.0  75.09 35.3  66.12 
Mass fraction by dry matter184.95 40.6  75.09 35.8  66.12 
To the aqueous phase96.3  
List of recipes

Recipe on №067 Chocolate "Nut" contained in handbooks:

calculations, forms, documents: