KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → №098 Chocolate with citrus filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №098 Chocolate with citrus filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 544.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85260.39 260.00 —   —   99.75 259.74 
Apple puree [GOST]10.0 185.95 18.59 0.0920.17 8.62316.03 
Citrus puree10.0 185.95 18.59 —   —   —   —   
Flour from the product of extruded cereals95.0 39.47 37.50 —   —   —   —   
Alcohol—  29.76 —   —   —   —   —   
Sign up97.5 18.59 18.12 52.00 9.67 1.00 0.19 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 0.93 0.48 25.00 0.23 27.00 0.25 
Citric acid (E330)91.2 0.54 0.50 —   —   —   —   
Total353.79 1.85 10.07 50.73 276.21 
Output in finished product64.0 348.48 1.8  9.92 50.0  272.06 
Mass fraction by dry matter348.48 2.8  9.92 78.1  272.06 
To the aqueous phase58.1  
List of recipes

№098 Chocolate with citrus filling (Filling) included in recipes:

№098 Chocolate with citrus fillingFinished chocolate

Recipe on №098 Chocolate with citrus filling (Filling) contained in handbooks:

calculations, forms, documents: