KondiDoc: технологические расчеты в кондитерском производстве
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Fruit-chocolate cream → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fruit-chocolate cream Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 557.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 473.88 326.97 —   —   67.00 317.50 
Chocolate glaze [Skurikhin]99.1 83.62 82.87 34.47 28.82 48.15 40.26 
Total409.85 5.17 28.82 64.17 357.76 
Output in finished product73.5 409.85 5.2  28.82 64.2  357.76 
Mass fraction by dry matter409.85 7.0  28.82 87.3  357.76 
To the aqueous phase70.8  
List of recipes

Fruit-chocolate cream (Recipe No. 1) included in recipes:

Sunflower cake [Noginsk]Recipe No. 1

calculations, forms, documents: