KondiDoc: технологические расчеты в кондитерском производстве
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Chocolate cream → in candy No. 97 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate cream in candy No. 97

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 738.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85390.45 389.87 —   —   99.80 389.67 
Cocoa-butter [cocoa butter]100.0 164.52 164.52 100.00 164.52 —   —   
Dry cream96.0 153.04 146.92 42.00 64.28 —/30.20 —/46.22 
Cocoa powder [Skurikhin]95.0 38.26 36.34 15.00 5.74 2.00 0.77 
Vanillin—  0.30 —   —   —   —   —   
Total737.65 31.76 234.54 56.94 420.48 
Output in finished product98.7 728.80 31.4  231.73 56.3  415.44 
Mass fraction by dry matter728.80 31.8  231.73 57.0  415.44 
To the aqueous phase97.7  
List of recipes

Chocolate cream (in candy No. 97) included in recipes:

№097 "Bonfire"No. 097
№097 "Bonfire"Housing

Recipe on Chocolate cream contained in handbooks:

calculations, forms, documents: