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 → Plain and dessert chocolate with large additions → №068 Chocolate "Delight" → Chocolate mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №068 Chocolate "Delight" Chocolate mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 43.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8519.50 19.47 —   —   99.80 19.46 
Cocoa mass97.8 9.66 9.44 49.26 4.76 1.00 0.10 
Cocoa-butter [cocoa butter]100.0 7.37 7.37 100.00 7.37 —   —   
Whole milk powder the weight ratio of fat 26%96.0 5.42 5.21 25.00 1.36 —/39.30 —/2.13 
Roasted grated kernel97.5 2.05 2.00 52.00 1.07 1.00 0.020
Sign up99.0 0.17 0.17 93.70 0.16 —   —   
Vanillin—  0.013—   —   —   —   —   
Total43.66 33.68 14.72 47.96 20.96 
Output in finished product98.9 43.22 33.3  14.57 47.5  20.75 
Mass fraction by dry matter43.22 33.7  14.57 48.0  20.75 
To the aqueous phase97.7  
List of recipes

№068 Chocolate "Delight" (Chocolate mass) included in recipes:

№068 Chocolate "Delight"Finished chocolate

Recipe on №068 Chocolate "Delight" (Chocolate mass) contained in handbooks:

calculations, forms, documents: