KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №165 "Chocolate cream" → Housing → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №165 "Chocolate cream" Housing

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 383.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.3 252.90 251.13 35.40 89.53 42.60 107.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.16 84.98 82.50 83.46 —/0.80 —/0.81 
Sheet wafers (in candy Marshmallows)95.5 36.78 35.13 —   —   —   —   
Total371.23 45.16 172.99 28.26 108.27 
Output in finished product95.0 363.94 44.3  169.59 27.7  106.14 
Mass fraction by dry matter363.94 46.6  169.59 29.2  106.14 
To the aqueous phase84.7  
List of recipes

№165 "Chocolate cream" (Housing) included in recipes:

№165 "Chocolate cream"No. 165

Recipe on №165 "Chocolate cream" (Housing) contained in handbooks:

calculations, forms, documents: