KondiDoc: технологические расчеты в кондитерском производстве
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Filling (caramel) → in car. No. 254 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Filling (caramel) in car. No. 254

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 180.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8584.80 84.68 —   —   99.80 84.63 
Confectionery fat99.7 36.80 36.69 99.70 36.69 —   —   
Whole milk powder the weight ratio of fat 26%96.0 32.48 31.18 25.00 8.12 —/39.30 —/12.76 
Roasted cashew kernels [2]97.5 22.12 21.57 46.00 10.18 4.97 1.10 
Cocoa powder [Skurikhin]95.0 4.95 4.70 15.00 0.74 2.00 0.10 
Sign up99.851.49 1.49 —   —   99.75 1.49 
Vanilla essence—  0.11 —   —   —   —   —   
Total180.30 30.91 55.73 53.03 95.61 
Output in finished product98.7 177.96 30.5  55.01 52.3  94.37 
Mass fraction by dry matter177.96 30.9  55.01 53.0  94.37 
To the aqueous phase97.6  
List of recipes

Filling (caramel) (in car. No. 254) included in recipes:

No. 254 Caramel "Coral", wrappedNo. 254

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: