KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → No. 108 Milk chocolate with praline filling → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 108 Milk chocolate with praline filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 629.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up98.8 355.85 351.58 34.66 123.34 47.45 168.85 
Powdered sugar99.85157.43 157.20 —   —   99.80 157.12 
Roasted hazelnut kernel97.5 80.09 78.08 68.80 55.10 0.20 0.16 
Cocoa-butter [cocoa butter]100.0 55.86 55.86 100.00 55.86 —   —   
Granulated sugar99.852.30 2.29 —   —   99.75 2.29 
Sign up—  0.99 —   —   —   —   —   
water—  0.57 —   —   —   —   —   
Total645.01 37.22 234.30 52.17 328.42 
Output in finished product99.0 623.08 36.0  226.33 50.4  317.25 
Mass fraction by dry matter623.08 36.3  226.33 50.9  317.25 
To the aqueous phase98.0  
List of recipes

Recipe on No. 108 Milk chocolate with praline filling contained in handbooks:

calculations, forms, documents: