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All groups → All products → Chocolate → Chocolate with fillings → №093 Chocolate with fondant-cream filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №093 Chocolate with fondant-cream filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 417.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 202.83 150.10 8.57 17.38 44.56/11.39 90.38/23.10 
Granulated sugar99.85164.16 163.92 —   —   99.75 163.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 37.34 31.36 82.50 30.81 —/0.80 —/0.30 
Cognac—  32.30 —   —   —   —   —   
Starch syrup78.0 17.76 13.85 0.30 0.05042.75 7.59 
Sign up—  0.73 —   —   —   —   —   
Total359.23 11.56 48.24 66.35 276.93 
Output in finished product84.0 350.62 11.3  47.08 64.8  270.29 
Mass fraction by dry matter350.62 13.4  47.08 77.1  270.29 
To the aqueous phase80.2  
List of recipes

№093 Chocolate with fondant-cream filling (Filling) included in recipes:

№093 Chocolate with fondant-cream fillingFinished chocolate

Recipe on №093 Chocolate with fondant-cream filling (Filling) contained in handbooks:

calculations, forms, documents: