KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Powdered chocolate, cocoa powder and cocoa drinks → No. 126 Chocolate powder with cream (for drinking) → No. 126 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 126 Chocolate powder with cream (for drinking) No. 126

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 11.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.855.31 5.30 —   —   99.80 5.30 
Dry cream96.0 3.36 3.23 42.00 1.41 —/30.20 —/1.01 
Cocoa mass97.8 1.72 1.68 49.26 0.85 1.00 0.020
Cocoa-butter [cocoa butter]100.0 1.24 1.24 100.00 1.24 —   —   
Vanillin—  0.002—   —   —   —   —   
Total11.45 30.43 3.50 52.00 5.98 
Output in finished product98.3 11.30 30.0  3.45 51.3  5.90 
Mass fraction by dry matter11.30 30.5  3.45 52.2  5.90 
To the aqueous phase96.7  
List of recipes

Recipe on No. 126 Chocolate powder with cream (for drinking) contained in handbooks:

calculations, forms, documents: