KondiDoc: технологические расчеты в кондитерском производстве
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Milk chocolate mass → in candy No. 157 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Milk chocolate mass in candy No. 157

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 374.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85206.61 206.30 —   —   99.80 206.20 
Cocoa-butter [cocoa butter]100.0 70.15 70.15 100.00 70.15 —   —   
Whole milk powder the weight ratio of fat 26%96.0 52.43 50.33 25.00 13.11 —/39.30 —/20.60 
Confectionery fat99.7 23.62 23.55 99.70 23.55 —   —   
Cocoa mass97.4 19.75 19.24 48.97 9.67 0.99 0.20 
Sign up—  5.53 —   —   —   —   —   
Phosphatide concentrates98.5 0.37 0.37 —   —   —   —   
Vanilla essence—  0.37 —   —   —   —   —   
Total369.94 31.14 116.48 58.75 219.79 
Output in finished product97.7 365.50 30.8  115.08 58.0  217.15 
Mass fraction by dry matter365.50 31.5  115.08 59.4  217.15 
To the aqueous phase96.2  
List of recipes

Milk chocolate mass (in candy No. 157) included in recipes:

№157 "Melody"Housing
№157 "Melody"No. 157

Recipe on Milk chocolate mass contained in handbooks:

calculations, forms, documents: