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Chocolate cream → in candy No. 104 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Chocolate cream in candy No. 104

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 384 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85172.18 171.92 —   —   99.80 171.84 
Cocoa mass97.4 155.16 151.12 48.97 75.98 0.99 1.54 
Cocoa-butter [cocoa butter]100.0 21.87 21.87 100.00 21.87 —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.29 15.75 8.57 1.82 44.56/11.39 9.49/2.42 
Granulated sugar99.8517.24 17.22 —   —   99.75 17.20 
Sign up—  6.56 —   —   —   —   —   
Vanillin—  0.22 —   —   —   —   —   
Total377.89 25.96 99.67 52.51 201.64 
Output in finished product97.1 372.86 25.6  98.34 51.8  198.96 
Mass fraction by dry matter372.86 26.4  98.34 53.4  198.96 
To the aqueous phase94.7  
List of recipes

Chocolate cream (in candy No. 104) included in recipes:

№104 "Truffles extra"body
№104 "Truffles extra"No. 104
№104 "Truffles extra"glazed sweets

Recipe on Chocolate cream contained in handbooks:

calculations, forms, documents: