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Creamy chocolate fondant mass → in candy No. 163 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Creamy chocolate fondant mass in candy No. 163

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 836.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 376.61 278.69 8.57 32.28 44.56/11.39 167.82/42.90 
Granulated sugar99.85304.94 304.48 —   —   99.75 304.18 
Cocoa powder [Skurikhin]95.0 71.85 68.26 15.00 10.78 2.00 1.44 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 68.64 57.66 82.50 56.63 —/0.80 —/0.55 
Chocolate semi-finished product99.3 33.04 32.81 35.40 11.70 42.60 14.08 
Sign up78.0 29.42 22.95 0.30 0.09042.75 12.58 
Alcohol—  12.83 —   —   —   —   —   
Cognac—  5.13 —   —   —   —   —   
Vanillin—  0.19 —   —   —   —   —   
Total764.85 13.33 111.48 63.19 528.34 
Output in finished product90.1 753.33 13.1  109.80 62.2  520.38 
Mass fraction by dry matter753.33 14.6  109.80 69.1  520.38 
To the aqueous phase86.3  
List of recipes

Creamy chocolate fondant mass (in candy No. 163) included in recipes:

№163 "Sadko"No. 163
№163 "Sadko"Housing

Recipe on Creamy chocolate fondant mass contained in handbooks:

calculations, forms, documents: