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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №073 "Piquant" chocolate → Finished chocolate → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 471.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85137.94 137.73 —   —   99.80 137.66 
Roasted crushed cashew kernels97.5 121.43 118.40 46.00 55.86 4.97 6.04 
Cocoa mass97.8 71.09 69.53 49.26 35.02 1.00 0.71 
Whole milk powder the weight ratio of fat 26%96.0 52.27 50.18 25.00 13.07 —/39.30 —/20.54 
Cocoa-butter [cocoa butter]100.0 50.15 50.15 100.00 50.15 —   —   
Sign up97.5 28.25 27.55 52.00 14.69 1.00 0.28 
Dry cream96.0 17.46 16.76 42.00 7.33 —/30.20 —/5.27 
Soybean phosphatide concentrate99.0 1.42 1.40 93.70 1.33 —   —   
Vanillin—  0.11 —   —   —   —   —   
Total471.70 37.63 177.45 34.24 161.47 
Output in finished product98.3 463.68 37.0  174.43 33.7  158.72 
Mass fraction by dry matter463.68 37.6  174.43 34.2  158.72 
To the aqueous phase95.2  
List of recipes

Recipe on №073 "Piquant" chocolate contained in handbooks:

calculations, forms, documents: