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 → Chocolate with fillings → №087 Chocolate "Kharkovskiy" with milk-cream filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №087 Chocolate "Kharkovskiy" with milk-cream filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 183.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85103.04 102.89 —   —   99.75 102.78 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.99 19.24 8.57 2.23 44.56/11.39 11.58/2.96 
Starch syrup78.0 25.76 20.09 0.30 0.08042.75 11.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.82 11.61 82.50 11.40 —/0.80 —/0.11 
water—  10.95 —   —   —   —   —   
Sign up—  7.28 —   —   —   —   —   
Essence of rum—  0.055—   —   —   —   —   
Total153.83 7.47 13.71 69.37 127.37 
Output in finished product82.0 150.55 7.3  13.42 67.9  124.65 
Mass fraction by dry matter150.55 8.9  13.42 82.8  124.65 
To the aqueous phase79.0  
List of recipes

№087 Chocolate "Kharkovskiy" with milk-cream filling (Filling) included in recipes:

№087 Chocolate "Kharkovskiy" with milk-cream fillingFinished chocolate

Recipe on №087 Chocolate "Kharkovskiy" with milk-cream filling (Filling) contained in handbooks:

calculations, forms, documents: