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 → Finished chocolate → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 990 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 815.48 809.77 35.40 288.68 42.60 347.39 
Granulated sugar99.85107.03 106.87 —   —   99.75 106.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 71.35 52.80 8.57 6.11 44.56/11.39 31.79/8.13 
Cognac—  15.93 —   —   —   —   —   
Starch syrup78.0 14.27 11.13 0.30 0.04042.75 6.10 
Sign up—  1.65 —   —   —   —   —   
Total980.57 29.78 294.83 50.23 497.32 
Output in finished product95.7 947.23 28.8  284.81 48.5  480.41 
Mass fraction by dry matter947.23 30.1  284.81 50.7  480.41 
To the aqueous phase91.8  
List of recipes

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

calculations, forms, documents: