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All groups → All products → Chocolate → Chocolate with fillings → №120 Chocolate figures "Crustaceans" → Finished chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №120 Chocolate figures "Crustaceans" Finished chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 542.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 339.99 337.61 35.40 120.36 42.60 144.84 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 97.11 71.86 8.57 8.32 44.56/11.39 43.27/11.06 
Granulated sugar99.8578.63 78.51 —   —   99.75 78.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.75 45.99 82.50 45.17 —/0.80 —/0.44 
Cognac—  8.34 —   —   —   —   —   
Sign up78.0 7.59 5.92 0.30 0.02042.75 3.24 
Vanillin—  0.050—   —   —   —   —   
Total539.88 32.06 173.87 51.12 277.26 
Output in finished product94.3 511.27 30.4  164.66 48.4  262.57 
Mass fraction by dry matter511.27 32.2  164.66 51.4  262.57 
To the aqueous phase89.4  
List of recipes

Recipe on №120 Chocolate figures "Crustaceans" contained in handbooks:

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