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All groups → All products → Caramel → Caramel with fondant fillings → No. 173 Caramel "Eaglet", wrapped → No. 173 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 173 Caramel "Eaglet", wrapped No. 173

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 668 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85369.60 369.04 —   —   99.75 368.68 
Starch syrup78.0 168.23 131.22 0.30 0.50 42.75 71.92 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 134.55 99.56 8.57 11.53 44.56/11.39 59.96/15.33 
Roasted kernels97.5 33.18 32.35 52.00 17.25 1.00 0.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.07 9.30 82.50 9.13 —/0.80 —/0.090
Sign up—  6.64 —   —   —   —   —   
Vanilla essence—  0.67 —   —   —   —   —   
Total641.48 5.75 38.41 76.48 510.91 
Output in finished product94.3 630.12 5.6  37.73 75.1  501.86 
Mass fraction by dry matter630.12 6.0  37.73 79.6  501.86 
To the aqueous phase93.0  
List of recipes

Recipe on No. 173 Caramel "Eaglet", wrapped contained in handbooks:

calculations, forms, documents: