KondiDoc: технологические расчеты в кондитерском производстве
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Filling (caramel) → in car. No. 240 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Filling (caramel) in car. No. 240

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 106.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8547.19 47.12 —   —   99.75 47.07 
Starch syrup78.0 23.60 18.40 0.30 0.07042.75 10.09 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.16 13.44 8.57 1.56 44.56/11.39 8.09/2.07 
Raw hazelnut kernel94.0 10.80 10.15 62.20 6.72 3.40 0.37 
Powdered sugar99.857.20 7.19 —   —   99.80 7.19 
Sign up—  2.99 —   —   —   —   —   
Coconut oil100.0 0.85 0.85 100.00 0.85 —   —   
Essence of rum—  0.10 —   —   —   —   —   
Total97.15 8.67 9.20 69.90 74.16 
Output in finished product90.0 95.49 8.5  9.04 68.7  72.89 
Mass fraction by dry matter95.49 9.5  9.04 76.3  72.89 
To the aqueous phase87.3  
List of recipes

Filling (caramel) (in car. No. 240) included in recipes:

No. 240 Caramel "Nut", wrappedNo. 240

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: