KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fondant fillings → No. 176 Caramel "Rhythm", in sugar → No. 176 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 176 Caramel "Rhythm", in sugar No. 176

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 64.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8540.69 40.63 —   —   99.75 40.59 
Starch syrup78.0 15.46 12.06 0.30 0.05042.75 6.61 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.51 9.26 8.57 1.07 44.56/11.39 5.57/1.42 
Vanilla essence—  0.058—   —   —   —   —   
Total61.95 1.75 1.12 83.76 53.69 
Output in finished product95.1 60.98 1.7  1.10 82.4  52.85 
Mass fraction by dry matter60.98 1.8  1.10 86.7  52.85 
To the aqueous phase94.4  
List of recipes

Recipe on No. 176 Caramel "Rhythm", in sugar contained in handbooks:

calculations, forms, documents: