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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №078 Chocolate "Inspiration" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №078 Chocolate "Inspiration" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 782.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up97.8 290.68 284.29 49.26 143.19 1.00 2.91 
Powdered sugar99.85290.68 290.24 —   —   99.80 290.10 
Roasted crushed hazelnut kernel97.5 118.70 115.73 68.80 81.67 0.20 0.24 
Cocoa-butter [cocoa butter]100.0 96.76 96.76 100.00 96.76 —   —   
Soybean phosphatide concentrate99.0 2.69 2.66 93.70 2.52 —   —   
Sign up—  2.02 —   —   —   —   —   
Vanillin—  0.13 —   —   —   —   —   
Total789.68 41.40 324.14 37.46 293.25 
Output in finished product99.0 774.68 40.6  317.98 36.7  287.68 
Mass fraction by dry matter774.68 41.0  317.98 37.1  287.68 
To the aqueous phase97.2  
List of recipes

Recipe on №078 Chocolate "Inspiration" contained in handbooks:

calculations, forms, documents: