KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → No. 104 Chocolate with fondant and fruit filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 104 Chocolate with fondant and fruit filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 17.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.857.94 7.92 —   —   99.75 7.92 
Starch syrup78.0 4.83 3.77 0.30 0.01042.75 2.06 
Fruit cooking69.0 4.40 3.03 —   —   67.00 2.95 
Alcohol—  0.70 —   —   —   —   —   
water—  0.22 —   —   —   —   —   
Sign up91.2 0.0180.016—   —   —   —   
Fruit essence—  0.004—   —   —   —   —   
Total14.75 0.0600.01073.47 12.93 
Output in finished product82.0 14.43 0.1  0.01071.9  12.65 
Mass fraction by dry matter14.43 0.1  0.01087.7  12.65 
To the aqueous phase80.0  
List of recipes

No. 104 Chocolate with fondant and fruit filling (Filling) included in recipes:

No. 104 Chocolate with fondant and fruit fillingFinished chocolate

Recipe on No. 104 Chocolate with fondant and fruit filling (Filling) contained in handbooks:

calculations, forms, documents: