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
Candy body No. 293 → Retz. No. 9 Conf. "Bars" → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Candy body No. 293 Retz. No. 9 Conf. "Bars"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 263 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85153.88 153.65 —   —   99.80 153.57 
Cocoa mass97.4 42.41 41.31 48.97 20.77 0.99 0.42 
Roasted hazelnut kernel97.5 31.23 30.45 68.80 21.49 0.20 0.060
Roasted almond kernel97.5 31.22 30.44 55.90 17.45 2.60 0.81 
Cocoa-butter [cocoa butter]100.0 11.36 11.36 100.00 11.36 —   —   
Sign up—  0.26 —   —   —   —   —   
Total267.20 27.02 71.07 58.88 154.86 
Output in finished product98.9 260.11 26.3  69.18 57.3  150.75 
Mass fraction by dry matter260.11 26.6  69.18 58.0  150.75 
To the aqueous phase98.1  
List of recipes

Candy body No. 293 (Retz. No. 9 Conf. "Bars") included in recipes:

№293 "Chocolate set"No. 293_9 Bars

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: