KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → №089 Chocolate "Kharkovskiy" with fondant and fruit filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №089 Chocolate "Kharkovskiy" with fondant and fruit filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 812 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85557.52 556.69 —   —   99.75 556.13 
Starch syrup78.0 139.38 108.72 0.30 0.42 42.75 59.58 
Fruit and berry cooking69.0 68.18 47.04 —   —   67.00 45.68 
water—  59.24 —   —   —   —   —   
Citric acid (E330)91.2 1.09 0.99 —   —   —   —   
Sign up—  0.28 —   —   —   —   —   
Total713.44 0.0500.42 81.45 661.39 
Output in finished product85.9 697.51 0.1  0.41 79.6  646.62 
Mass fraction by dry matter697.51 0.1  0.41 92.7  646.62 
To the aqueous phase85.0  
List of recipes

№089 Chocolate "Kharkovskiy" with fondant and fruit filling (Filling) included in recipes:

№089 Chocolate "Kharkovskiy" with fondant and fruit fillingFinished chocolate

Recipe on №089 Chocolate "Kharkovskiy" with fondant and fruit filling (Filling) contained in handbooks:

calculations, forms, documents: