KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with fondant fillings → No. 171 Caramel "Mu-Mu", wrapped → No. 171 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 171 Caramel "Mu-Mu", wrapped No. 171

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 622 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85367.64 367.09 —   —   99.75 366.72 
Starch syrup78.0 163.52 127.55 0.30 0.49 42.75 69.90 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 137.72 101.91 8.57 11.80 44.56/11.39 61.37/15.69 
Vanilla essence—  0.63 —   —   —   —   —   
Total596.55 1.98 12.29 81.70 508.19 
Output in finished product94.2 585.99 1.9  12.07 80.3  499.19 
Mass fraction by dry matter585.99 2.1  12.07 85.2  499.19 
To the aqueous phase93.3  
List of recipes

Recipe on No. 171 Caramel "Mu-Mu", wrapped contained in handbooks:

calculations, forms, documents: