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Chocolate fruit cream (surfactant) → Basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate fruit cream (surfactant) Basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 495.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 420.95 290.45 —   —   67.00 282.04 
Cocoa powder [Skurikhin]95.0 64.94 61.69 15.00 9.74 2.00 1.30 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 12.46 6.48 25.00 3.12 27.00 3.36 
Vanilla powder99.854.23 4.22 —   —   99.80 4.22 
Cognac—  2.53 —   —   —   —   —   
Total362.84 2.59 12.86 58.69 290.92 
Output in finished product71.8 356.09 2.5  12.62 57.6  285.51 
Mass fraction by dry matter356.09 3.5  12.62 80.2  285.51 
To the aqueous phase67.2  
List of recipes

Chocolate fruit cream (surfactant) (Basic recipe) included in recipes:

Cake "Fruit and berry"Basic recipe

Recipe on Chocolate fruit cream (surfactant) contained in handbooks:

calculations, forms, documents: