KondiDoc: технологические расчеты в кондитерском производстве
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Ready caramel → Creamy honey in cara. No. 303 → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 967.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85504.85 504.09 —   —   99.75 503.59 
Starch syrup78.0 344.16 268.45 0.30 1.03 42.75 147.13 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 81.60 60.38 8.57 6.99 44.56/11.39 36.36/9.29 
Powdered sugar99.8535.43 35.38 —   —   99.80 35.36 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.07 16.02 82.50 15.73 —/0.80 —/0.15 
Sign up78.0 12.41 9.68 —   —   77.27 9.59 
Cocoa mass97.4 10.16 9.89 48.97 4.98 0.99 0.10 
Alcohol—  8.80 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 8.80 8.36 15.00 1.32 2.00 0.18 
Roasted kernels97.5 8.74 8.52 52.00 4.54 1.00 0.090
Sign up100.0 4.66 4.66 100.00 4.66 —   —   
Vanilla essence—  0.97 —   —   —   —   —   
Dye tartrazine (E102)—  0.12 —   —   —   —   —   
Total925.45 4.06 39.25 76.34 738.54 
Output in finished product94.4 913.23 4.0  38.73 75.3  728.79 
Mass fraction by dry matter913.23 4.2  38.73 79.8  728.79 
To the aqueous phase93.1  
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