KondiDoc: технологические расчеты в кондитерском производстве
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Watering chocolate → in candy No. 103 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Watering chocolate in candy No. 103

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 237.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up100.0 131.28 131.28 100.00 131.28 —   —   
Powdered sugar99.8570.97 70.86 —   —   99.80 70.83 
Cocoa mass97.4 37.59 36.62 48.97 18.41 0.99 0.37 
Vanillin—  0.033—   —   —   —   —   
Total238.76 62.95 149.69 29.94 71.20 
Output in finished product99.6 236.85 62.4  148.49 29.7  70.63 
Mass fraction by dry matter236.85 62.7  148.49 29.8  70.63 
To the aqueous phase98.7  
List of recipes

Watering chocolate (in candy No. 103) included in recipes:

№103 "Truffles"No. 103

Recipe on Watering chocolate contained in handbooks:

calculations, forms, documents: