KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → Chocolate glaze → for cookies Suvorovskoe (1986) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate glaze for cookies Suvorovskoe (1986)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 823.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 756.72 749.91 34.47 260.84 48.15 364.36 
Cocoa-butter [cocoa butter]100.0 84.00 84.00 100.00 84.00 —   —   
Total833.90 41.85 344.84 44.22 364.36 
Output in finished product99.19817.23 41.0  337.95 43.3  357.08 
Mass fraction by dry matter817.23 41.4  337.95 43.7  357.08 
To the aqueous phase98.2  
List of recipes

Chocolate glaze (for cookies Suvorovskoe (1986)) included in recipes:

№183 cookies "Suvorovskoe"Recipe No. 183 (1986)
No. 184a "Vyemnoe" chocolate glazed cookiesNo. 184a
No. 184 cookies "Excellent", mixNo. 184

Recipe on Chocolate glaze contained in handbooks:

calculations, forms, documents: