KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Chocolate → Chocolate with fillings → No. 112 Milk chocolate with citrus filling → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 112 Milk chocolate with citrus filling Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 556.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up98.8 331.35 327.37 34.66 114.85 47.45 157.23 
Granulated sugar99.85163.37 163.13 —   —   99.75 162.96 
Citrus jam72.0 37.62 27.08 —   —   —   —   
Starch syrup78.0 20.42 15.93 0.30 0.06042.75 8.73 
water—  12.97 —   —   —   —   —   
Sign up—  8.60 —   —   —   —   —   
Citric acid (E330)91.2 0.24 0.21 —   —   —   —   
Paint red—  0.23 —   —   —   —   —   
Citrus essence—  0.12 —   —   —   —   —   
Total533.72 20.63 114.91 59.06 328.92 
Output in finished product92.6 515.58 19.9  111.00 57.1  317.74 
Mass fraction by dry matter515.58 21.5  111.00 61.6  317.74 
To the aqueous phase88.5  
List of recipes

Recipe on No. 112 Milk chocolate with citrus filling contained in handbooks:

calculations, forms, documents: