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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №070 Chocolate "Fantasy" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №070 Chocolate "Fantasy" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 624.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85211.48 211.17 —   —   99.80 211.06 
Cocoa mass97.8 109.10 106.70 49.26 53.74 1.00 1.09 
Cookie crumb95.5 88.50 84.52 —   —   —   —   
Cocoa-butter [cocoa butter]100.0 76.96 76.96 100.00 76.96 —   —   
Whole milk powder the weight ratio of fat 26%96.0 76.95 73.88 25.00 19.24 —/39.30 —/30.24 
Sign up97.5 43.36 42.28 52.00 22.55 1.00 0.43 
Dry cream96.0 26.80 25.72 42.00 11.26 —/30.20 —/8.09 
Soybean phosphatide concentrate99.0 2.18 2.15 93.70 2.04 —   —   
Vanillin—  0.16 —   —   —   —   —   
Total623.37 29.76 185.79 38.05 237.49 
Output in finished product98.2 612.78 29.3  182.63 37.4  233.46 
Mass fraction by dry matter612.78 29.8  182.63 38.1  233.46 
To the aqueous phase95.3  
List of recipes

Recipe on №070 Chocolate "Fantasy" contained in handbooks:

calculations, forms, documents: