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All groups → All products → Chocolate → Chocolate with fillings → №099 Chocolate with apricot filling → Finished chocolate → Mass fraction of sugar and fat

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 148.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.3	88.83	88.20	35.40	31.45	42.60	37.84
Granulated sugar	99.85	48.93	48.86	—	—	99.75	48.81
Apricot puree	10.0	28.38	2.84	0.060	0.020	5.33	1.51
Apple puree [GOST]	10.0	6.44	0.64	0.092	0.010	8.623	0.56
Total			140.55	21.14	31.48	59.58	88.72
Output in finished product	91.2		135.77	20.4	30.41	57.6	85.70
Mass fraction by dry matter			135.77	22.4	30.41	63.1	85.70
To the aqueous phase						86.7

'classic' calculation from consumption'exact' calculation from composition

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

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

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

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