KondiDoc: технологические расчеты в кондитерском производстве
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No. K71 Chocolate glaze → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. K71 Chocolate glaze Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 93.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8545.20 45.13 —   —   99.80 45.11 
Cocoa mass97.4 33.75 32.87 48.97 16.53 0.99 0.33 
Cocoa-butter [cocoa butter]100.0 15.60 15.60 100.00 15.60 —   —   
Phosphatide concentrates98.5 0.27 0.27 —   —   —   —   
Vanilla essence—  0.056—   —   —   —   —   
Total93.86 34.40 32.13 48.65 45.44 
Output in finished product99.1 92.56 33.9  31.68 48.0  44.81 
Mass fraction by dry matter92.56 34.2  31.68 48.4  44.81 
To the aqueous phase98.2  
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