KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → №088 Chocolate "Kharkovskiy" with milk-fondant filling → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №088 Chocolate "Kharkovskiy" with milk-fondant filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 619.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 368.71 366.13 35.40 130.52 42.60 157.07 
Granulated sugar99.85181.48 181.20 —   —   99.75 181.03 
Starch syrup78.0 45.37 35.39 0.30 0.14 42.75 19.40 
water—  25.33 —   —   —   —   —   
Alcohol—  10.62 —   —   —   —   —   
Sign up74.0 10.62 7.86 8.57 0.91 44.56/11.39 4.73/1.21 
Vanilla essence—  0.17 —   —   —   —   —   
Total590.57 21.22 131.57 58.56 363.02 
Output in finished product92.0 570.49 20.5  127.10 56.6  350.68 
Mass fraction by dry matter570.49 22.3  127.10 61.5  350.68 
To the aqueous phase87.7  
List of recipes

Recipe on №088 Chocolate "Kharkovskiy" with milk-fondant filling contained in handbooks:

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