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All groups → All products → Caramel → Caramel with fondant fillings → No. 174 Caramel "Flight", wrapped → No. 174 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 174 Caramel "Flight", wrapped No. 174

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 400.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85247.20 246.83 —   —   99.75 246.58 
Starch syrup78.0 104.46 81.48 0.30 0.31 42.75 44.66 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 40.53 30.00 8.57 3.47 44.56/11.39 18.06/4.62 
Raspberry podvarka69.0 24.93 17.20 —   —   67.00 16.70 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.78 7.37 82.50 7.24 —/0.80 —/0.070
Sign up—  1.24 —   —   —   —   —   
Vanilla essence—  0.40 —   —   —   —   —   
Total382.87 2.75 11.02 82.18 329.05 
Output in finished product93.9 376.10 2.7  10.83 80.7  323.23 
Mass fraction by dry matter376.10 2.9  10.83 85.9  323.23 
To the aqueous phase93.0  
List of recipes

Recipe on No. 174 Caramel "Flight", wrapped contained in handbooks:

calculations, forms, documents: