KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → Chocolate glaze → for cookies Suvorovskoe (1969) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate glaze for cookies Suvorovskoe (1969)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 648.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 601.39 595.98 34.47 207.30 48.15 289.57 
Cocoa-butter [cocoa butter]100.0 66.75 66.75 100.00 66.75 —   —   
Total662.73 42.29 274.05 44.68 289.57 
Output in finished product99.19642.85 41.0  265.83 43.3  280.88 
Mass fraction by dry matter642.85 41.4  265.83 43.7  280.88 
To the aqueous phase98.2  
List of recipes

Chocolate glaze (for cookies Suvorovskoe (1969)) included in recipes:

№183 cookies "Suvorovskoe"Recipe No. 185 (1969)

Recipe on Chocolate glaze contained in handbooks:

calculations, forms, documents: