KondiDoc: технологические расчеты в кондитерском производстве
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Filling (caramel) → in car. No. 182 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Filling (caramel) in car. No. 182

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 486.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85221.39 221.06 —   —   99.75 220.84 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 88.56 65.53 8.57 7.59 44.56/11.39 39.46/10.09 
Starch syrup78.0 66.42 51.81 0.30 0.20 42.75 28.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 39.65 33.30 82.50 32.71 —/0.80 —/0.32 
Powdered sugar99.8534.45 34.40 —   —   99.80 34.38 
Sign up97.5 22.69 22.12 —   —   —   —   
Roasted kernels97.5 11.02 10.75 52.00 5.73 1.00 0.11 
Alcohol—  7.28 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 2.76 2.76 100.00 2.76 —   —   
Vanilla essence—  0.49 —   —   —   —   —   
Total441.72 10.07 48.99 67.82 329.95 
Output in finished product89.3 434.44 9.9  48.18 66.7  324.51 
Mass fraction by dry matter434.44 11.1  48.18 74.7  324.51 
To the aqueous phase86.2  
List of recipes

Filling (caramel) (in car. No. 182) included in recipes:

No. 182 Caramel "Guess-ka", wrappedNo. 182

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: