KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → No. 103 Chocolate with creme brulee filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 103 Chocolate with creme brulee filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 595 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85312.04 311.57 —   —   99.75 311.26 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.03 153.94 8.57 17.83 44.56/11.39 92.70/23.69 
Cognac—  46.45 —   —   —   —   —   
Starch syrup78.0 41.60 32.45 0.30 0.12 42.75 17.78 
Essence of rum—  4.81 —   —   —   —   —   
Total497.96 3.02 17.95 73.47 437.14 
Output in finished product81.2 483.14 2.9  17.42 71.3  424.13 
Mass fraction by dry matter483.14 3.6  17.42 87.8  424.13 
To the aqueous phase79.1  
List of recipes

No. 103 Chocolate with creme brulee filling (Filling) included in recipes:

No. 103 Chocolate with creme brulee fillingFinished chocolate

Recipe on No. 103 Chocolate with creme brulee filling (Filling) contained in handbooks:

calculations, forms, documents: