KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №069 Chocolate "Romance" → Chocolate mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №069 Chocolate "Romance" Chocolate mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 84.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.8 42.12 41.19 49.26 20.75 1.00 0.42 
Powdered sugar99.8535.24 35.19 —   —   99.80 35.17 
Cocoa-butter [cocoa butter]100.0 7.49 7.49 100.00 7.49 —   —   
Soybean phosphatide concentrate99.0 0.34 0.33 93.70 0.32 —   —   
Vanilla essence—  0.084—   —   —   —   —   
Total84.20 33.92 28.56 42.27 35.59 
Output in finished product99.0 83.36 33.6  28.28 41.8  35.23 
Mass fraction by dry matter83.36 33.9  28.28 42.3  35.23 
To the aqueous phase97.7  
List of recipes

№069 Chocolate "Romance" (Chocolate mass) included in recipes:

№069 Chocolate "Romance"Finished chocolate

Recipe on №069 Chocolate "Romance" (Chocolate mass) contained in handbooks:

calculations, forms, documents: