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All groups → All products → Chocolate → Chocolate with fillings → №105 Chocolate "Grenada" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №105 Chocolate "Grenada" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 780.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 522.04 518.39 35.40 184.80 42.60 222.39 
Powdered sugar99.85129.20 129.01 —   —   99.80 128.94 
Roasted grated hazelnut kernel97.5 73.48 71.65 68.80 50.55 0.20 0.15 
Cocoa mass97.8 50.04 48.94 49.26 24.65 1.00 0.50 
Cocoa-butter [cocoa butter]100.0 32.11 32.11 100.00 32.11 —   —   
Sign up99.0 1.13 1.11 93.70 1.06 —   —   
Vanilla essence—  0.28 —   —   —   —   —   
Total801.20 37.58 293.17 45.11 351.98 
Output in finished product99.2 773.96 36.3  283.20 43.6  340.01 
Mass fraction by dry matter773.96 36.6  283.20 43.9  340.01 
To the aqueous phase98.2  
List of recipes

Recipe on №105 Chocolate "Grenada" contained in handbooks:

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