KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №072 Chocolate "Golden Nut" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №072 Chocolate "Golden Nut" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 173.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8567.72 67.62 —   —   99.80 67.58 
Roasted whole hazelnut kernel97.5 38.36 37.40 68.80 26.39 0.20 0.080
Cocoa mass97.8 27.05 26.46 49.26 13.32 1.00 0.27 
Cocoa-butter [cocoa butter]100.0 21.75 21.75 100.00 21.75 —   —   
Roasted grated kernel97.5 20.90 20.37 52.00 10.87 1.00 0.21 
Sign up99.0 0.55 0.54 93.70 0.52 —   —   
Vanilla essence—  0.082—   —   —   —   —   
Total174.13 42.06 72.85 39.34 68.14 
Output in finished product98.8 171.17 41.3  71.61 38.7  66.98 
Mass fraction by dry matter171.17 41.8  71.61 39.1  66.98 
To the aqueous phase97.1  
List of recipes

Recipe on №072 Chocolate "Golden Nut" contained in handbooks:

calculations, forms, documents: