KondiDoc: технологические расчеты в кондитерском производстве
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Marzipan filling → in caramel No. 306 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marzipan filling in caramel No. 306

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 941.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85316.15 315.68 —   —   99.75 315.36 
Raw hazelnut kernel94.0 284.20 267.15 62.20 176.77 3.40 9.66 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.41 154.23 8.57 17.86 44.56/11.39 92.87/23.74 
Starch syrup78.0 158.07 123.29 0.30 0.47 42.75 67.57 
Vanilla essence—  0.95 —   —   —   —   —   
Total860.35 20.72 195.10 53.20 500.89 
Output in finished product90.0 847.44 20.4  192.17 52.4  493.37 
Mass fraction by dry matter847.44 22.7  192.17 58.2  493.37 
To the aqueous phase84.0  
List of recipes

Marzipan filling (in caramel No. 306) included in recipes:

Unglazed caramelin car. No. 306
No. 306 Caramel "Cockerel", wrappedNo. 306

Recipe on Marzipan filling contained in handbooks:

calculations, forms, documents: