KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №073 "Piquant" chocolate → Chocolate mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №073 "Piquant" chocolate Chocolate mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 10.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.854.20 4.19 —   —   99.80 4.19 
Cocoa mass97.8 2.16 2.12 49.26 1.06 1.00 0.020
Whole milk powder the weight ratio of fat 26%96.0 1.59 1.53 25.00 0.40 —/39.30 —/0.62 
Cocoa-butter [cocoa butter]100.0 1.53 1.53 100.00 1.53 —   —   
Roasted grated kernel97.5 0.86 0.84 52.00 0.45 1.00 0.010
Sign up96.0 0.53 0.51 42.00 0.22 —/30.20 —/0.16 
Soybean phosphatide concentrate99.0 0.0430.04393.70 0.040—   —   
Vanillin—  0.003—   —   —   —   —   
Total10.76 34.26 3.70 43.80 4.73 
Output in finished product98.6 10.65 33.9  3.66 43.3  4.68 
Mass fraction by dry matter10.65 34.4  3.66 43.9  4.68 
To the aqueous phase96.9  
List of recipes

№073 "Piquant" chocolate (Chocolate mass) included in recipes:

№073 "Piquant" chocolateFinished chocolate

Recipe on №073 "Piquant" chocolate (Chocolate mass) contained in handbooks:

calculations, forms, documents: