KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → №095 Chocolate with coffee filling → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №095 Chocolate with coffee filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 715.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 425.51 422.53 35.40 150.63 42.60 181.27 
Powdered sugar99.8572.43 72.32 —   —   99.80 72.29 
Cocoa-butter [cocoa butter]100.0 47.08 47.08 100.00 47.08 —   —   
Granulated sugar99.8541.89 41.82 —   —   99.75 41.79 
Whole milk powder the weight ratio of fat 26%96.0 37.99 36.47 25.00 9.50 —/39.30 —/14.93 
Sign up74.0 33.21 24.58 8.57 2.85 44.56/11.39 14.80/3.78 
Cocoa mass97.8 32.66 31.94 49.26 16.09 1.00 0.33 
water—  14.13 —   —   —   —   —   
Alcohol—  13.21 —   —   —   —   —   
Ground coffee98.0 10.14 9.94 14.40 1.46 2.80 0.28 
Sign up—  6.60 —   —   —   —   —   
Starch syrup78.0 6.28 4.90 0.30 0.02042.75 2.68 
Total691.58 31.81 227.63 45.51 325.60 
Output in finished product93.4 668.06 30.7  219.89 44.0  314.53 
Mass fraction by dry matter668.06 32.9  219.89 47.1  314.53 
To the aqueous phase86.9  
List of recipes

Recipe on №095 Chocolate with coffee filling contained in handbooks:

calculations, forms, documents: