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 biscuit chestnuts → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate glaze for biscuit chestnuts

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 132.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 123.32 122.21 34.47 42.51 48.15 59.38 
Cocoa-butter [cocoa butter]100.0 13.69 13.69 100.00 13.69 —   —   
Total135.90 42.29 56.20 44.68 59.38 
Output in finished product99.19131.82 41.0  54.51 43.3  57.60 
Mass fraction by dry matter131.82 41.4  54.51 43.7  57.60 
To the aqueous phase98.2  
List of recipes

Chocolate glaze (for biscuit chestnuts) included in recipes:

No. 193 cookies "Souvenir set", mixNo. 193
№161 cookies "Dream"No. 161
No. 151 cookies "Chestnuts"No. 151

Recipe on Chocolate glaze contained in handbooks:

calculations, forms, documents: