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 → №091 Chocolate with praline filling → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №091 Chocolate with praline filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 354.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 199.62 198.23 35.40 70.67 42.60 85.04 
Granulated sugar99.8590.47 90.33 —   —   99.75 90.24 
Roasted hazelnut kernel97.5 45.23 44.10 68.80 31.12 0.20 0.090
Cocoa-butter [cocoa butter]100.0 31.60 31.60 100.00 31.60 —   —   
Vanilla essence—  0.14 —   —   —   —   —   
Sign up—  0.065—   —   —   —   —   
Total364.26 37.63 133.39 49.47 175.37 
Output in finished product99.26351.88 36.3  128.86 47.8  169.41 
Mass fraction by dry matter351.88 36.6  128.86 48.1  169.41 
To the aqueous phase98.5  
List of recipes

Recipe on №091 Chocolate with praline filling contained in handbooks:

calculations, forms, documents: