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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №062 Cream "New" chocolate → Recipe number 3 (!) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №062 Cream "New" chocolate Recipe number 3 (!)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 638.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	84.0	270.88	227.54	82.50	223.48	—/0.80	—/2.17
Granulated sugar	99.85	248.44	248.06	—	—	99.75	247.82
Fresh whole milk the weight ratio of fat 3.2%	12.0	118.68	14.24	3.20	3.80	—/4.70	—/5.58
Cocoa powder [Skurikhin]	95.0	30.78	29.24	15.00	4.62	2.00	0.62
Vanilla powder	99.85	2.40	2.39	—	—	99.80	2.40
Sign up	—	1.24	—	—	—	—	—
Total			521.48	36.34	231.90	40.10	255.88
Output in finished product	78.8		502.82	35.0	223.60	38.7	246.72
Mass fraction by dry matter			502.82	44.5	223.60	49.1	246.72
To the aqueous phase						64.6

'classic' calculation from consumption'exact' calculation from composition

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Calculation of the mass fraction of sugar and fat: №062 Cream "New" chocolate Recipe number 3 (!)

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