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All groups → All products → Chocolate → Chocolate with fillings → №109 Milk chocolate with fondant-coffee filling → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №109 Milk chocolate with fondant-coffee filling Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 95.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8548.29 48.21 —   —   99.75 48.17 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.45 17.35 8.57 2.01 44.56/11.39 10.45/2.67 
Roasted grated cashew kernel97.5 7.63 7.44 46.00 3.51 4.97 0.38 
Cognac—  7.16 —   —   —   —   —   
Starch syrup78.0 7.03 5.49 0.30 0.02042.75 3.01 
Sign up84.0 4.30 3.61 82.50 3.55 —/0.80 —/0.030
Natural coffee98.0 0.97 0.95 —   —   —   —   
Vanilla essence—  0.057—   —   —   —   —   
Total83.06 9.53 9.09 66.84 63.77 
Output in finished product85.0 81.09 9.3  8.87 65.3  62.26 
Mass fraction by dry matter81.09 10.9  8.87 76.8  62.26 
To the aqueous phase81.3  
List of recipes

№109 Milk chocolate with fondant-coffee filling (Filling) included in recipes:

№109 Milk chocolate with fondant-coffee fillingFinished chocolate

Recipe on №109 Milk chocolate with fondant-coffee filling (Filling) contained in handbooks:

calculations, forms, documents: