KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → №099 Chocolate with apricot filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №099 Chocolate with apricot filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 149.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85113.28 113.11 —   —   99.75 113.00 
Apricot puree10.0 65.71 6.57 0.0600.0405.33 3.50 
Apple puree [GOST]10.0 14.92 1.49 0.0920.0108.6231.29 
Total121.18 0.0300.05078.95 117.79 
Output in finished product80.0 119.36 —  0.05077.8  116.02 
Mass fraction by dry matter119.36 —  0.05097.2  116.02 
To the aqueous phase79.5  
List of recipes

№099 Chocolate with apricot filling (Filling) included in recipes:

№099 Chocolate with apricot fillingFinished chocolate

Recipe on №099 Chocolate with apricot filling (Filling) contained in handbooks:

calculations, forms, documents: