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All groups → All products → Chocolate → Chocolate with fillings → No. 110 Milk chocolate with fondant and fruit filling → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 110 Milk chocolate with fondant and fruit filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 188 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up98.8 111.80 110.46 34.66 38.75 47.45 53.05 
Granulated sugar99.8541.17 41.10 —   —   99.75 41.07 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.99 14.79 8.57 1.71 44.56/11.39 8.91/2.28 
Berry supply60.0 13.78 8.27 —   —   —   —   
Starch syrup78.0 6.00 4.68 0.30 0.02042.75 2.57 
Sign up—  2.84 —   —   —   —   —   
Essence—  0.16 —   —   —   —   —   
Citric acid (E330)91.2 0.0650.059—   —   —   —   
Paint red—  0.012—   —   —   —   —   
Total179.36 21.53 40.48 56.96 107.08 
Output in finished product92.2 173.26 20.8  39.10 55.0  103.44 
Mass fraction by dry matter173.26 22.6  39.10 59.7  103.44 
To the aqueous phase87.5  
List of recipes

Recipe on No. 110 Milk chocolate with fondant and fruit filling contained in handbooks:

calculations, forms, documents: