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Ready caramel → Creamy cara. No. 303 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Ready caramel Creamy cara. No. 303

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 524.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85274.47 274.06 —   —   99.75 273.78 
Starch syrup78.0 192.14 149.87 0.30 0.58 42.75 82.14 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 45.58 33.73 8.57 3.91 44.56/11.39 20.31/5.19 
Powdered sugar99.8519.21 19.18 —   —   99.80 19.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.62 9.76 82.50 9.59 —/0.80 —/0.090
Sign up97.4 8.33 8.11 48.97 4.08 0.99 0.080
Cognac—  6.36 —   —   —   —   —   
Roasted kernels97.5 4.74 4.62 52.00 2.46 1.00 0.050
Cocoa-butter [cocoa butter]100.0 2.53 2.53 100.00 2.53 —   —   
Vanilla essence—  0.53 —   —   —   —   —   
Total501.85 4.41 23.15 76.05 398.96 
Output in finished product94.4 495.22 4.4  22.84 75.0  393.69 
Mass fraction by dry matter495.22 4.6  22.84 79.5  393.69 
To the aqueous phase93.1  
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