KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Chocolate → Chocolate with fillings → №116 Chocolate figures "Kairat" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №116 Chocolate figures "Kairat" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 894.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 554.98 551.09 35.40 196.46 42.60 236.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 157.03 116.20 8.57 13.46 44.56/11.39 69.97/17.89 
Granulated sugar99.85127.14 126.95 —   —   99.75 126.82 
Alcohol—  74.89 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.62 24.04 82.50 23.61 —/0.80 —/0.23 
Sign up78.0 12.27 9.57 0.30 0.04042.75 5.25 
Vanillin—  0.081—   —   —   —   —   
Total827.86 26.11 233.57 50.33 450.24 
Output in finished product88.6 792.26 25.0  223.53 48.2  430.88 
Mass fraction by dry matter792.26 28.2  223.53 54.4  430.88 
To the aqueous phase80.8  
List of recipes

Recipe on №116 Chocolate figures "Kairat" contained in handbooks:

calculations, forms, documents: