KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №071 Chocolate "Parus" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №071 Chocolate "Parus" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 87.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8533.28 33.23 —   —   99.80 33.21 
Cocoa mass97.8 15.08 14.74 49.26 7.43 1.00 0.15 
Roasted crushed peanuts97.5 12.22 11.91 52.00 6.35 1.00 0.12 
Roasted whole peanut kernels97.5 12.22 11.91 52.00 6.35 1.00 0.12 
Cocoa-butter [cocoa butter]100.0 11.41 11.41 100.00 11.41 —   —   
Sign up97.5 4.78 4.66 52.00 2.49 1.00 0.050
Soybean phosphatide concentrate99.0 0.32 0.32 93.70 0.30 —   —   
Vanilla essence—  0.067—   —   —   —   —   
Total88.18 39.10 34.33 38.33 33.65 
Output in finished product98.7 86.68 38.4  33.75 37.7  33.08 
Mass fraction by dry matter86.68 38.9  33.75 38.2  33.08 
To the aqueous phase96.7  
List of recipes

Recipe on №071 Chocolate "Parus" contained in handbooks:

calculations, forms, documents: