KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №075 Chocolate "Evening" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №075 Chocolate "Evening" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 155.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8566.31 66.21 —   —   99.80 66.18 
Cocoa mass97.8 34.47 33.72 49.26 16.98 1.00 0.34 
Cocoa-butter [cocoa butter]100.0 29.00 29.00 100.00 29.00 —   —   
Caramel mass98.0 28.25 27.68 —   —   —   —   
Soybean phosphatide concentrate99.0 0.52 0.51 93.70 0.49 —   —   
Sign up—  0.084—   —   —   —   —   
Total157.12 29.81 46.47 42.67 66.52 
Output in finished product99.07154.45 29.3  45.68 41.9  65.39 
Mass fraction by dry matter154.45 29.6  45.68 42.3  65.39 
To the aqueous phase97.8  
List of recipes

Recipe on №075 Chocolate "Evening" contained in handbooks:

calculations, forms, documents: