KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 126 "Coffee aroma" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 126 "Coffee aroma" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 401.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85222.15 221.82 —   —   99.80 221.71 
Cocoa-butter [cocoa butter]100.0 64.08 64.08 100.00 64.08 —   —   
Whole milk powder the weight ratio of fat 26%96.0 56.26 54.01 25.00 14.07 —/39.30 —/22.11 
Confectionery fat99.7 34.03 33.92 99.70 33.93 —   —   
Cocoa mass97.4 21.20 20.65 48.97 10.38 0.99 0.21 
Sign up98.0 10.65 10.43 14.40 1.53 2.80 0.30 
Vanilla essence—  0.40 —   —   —   —   —   
Total404.91 30.89 123.99 58.94 236.59 
Output in finished product99.06397.62 30.3  121.76 57.9  232.33 
Mass fraction by dry matter397.62 30.6  121.76 58.4  232.33 
To the aqueous phase98.4  
List of recipes

No. 126 "Coffee aroma" (Housing) included in recipes:

No. 126 "Coffee aroma"No. 126

Recipe on No. 126 "Coffee aroma" (Housing) contained in handbooks:

calculations, forms, documents: