KondiDoc: технологические расчеты в кондитерском производстве
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Nut filling → in caramel No. 304 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Nut filling in caramel No. 304

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 218.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85115.06 114.88 —   —   99.80 114.83 
Roasted cashew kernels [2]97.5 100.34 97.83 46.00 46.16 4.97 4.99 
Confectionery fat99.7 5.48 5.46 99.70 5.46 —   —   
Salt96.5 0.44 0.42 —   —   —   —   
Vanilla essence—  0.22 —   —   —   —   —   
Total218.60 23.61 51.62 54.81 119.82 
Output in finished product98.7 215.76 23.3  50.95 54.1  118.26 
Mass fraction by dry matter215.76 23.6  50.95 54.8  118.26 
To the aqueous phase97.7  
List of recipes

Nut filling (in caramel No. 304) included in recipes:

No. 304 Caramel "Moscow Dawns", wrappedNo. 304

Recipe on Nut filling contained in handbooks:

calculations, forms, documents: