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All groups → All products → Chocolate → Chocolate with fillings → №098 Chocolate with citrus filling → Finished chocolate → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 998.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 596.23 592.06 35.40 211.07 42.60 253.99 
Granulated sugar99.85206.67 206.36 —   —   99.75 206.15 
Apple puree [GOST]10.0 147.58 14.76 0.0920.14 8.62312.73 
Citrus puree10.0 147.58 14.76 —   —   —   —   
Flour from the product of extruded cereals95.0 31.33 29.76 —   —   —   —   
Sign up—  23.62 —   —   —   —   —   
Roasted grated kernel97.5 14.75 14.39 52.00 7.67 1.00 0.15 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 0.74 0.38 25.00 0.19 27.00 0.20 
Citric acid (E330)91.2 0.43 0.39 —   —   —   —   
Total872.86 21.95 219.07 47.41 473.22 
Output in finished product84.5 843.18 21.2  211.62 45.8  457.13 
Mass fraction by dry matter843.18 25.1  211.62 54.2  457.13 
To the aqueous phase74.7  
List of recipes

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

calculations, forms, documents: