KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fondant fillings → No. 180 Caramel "Smuglyanka", in cocoa powder → No. 180 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 180 Caramel "Smuglyanka", in cocoa powder No. 180

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 260.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85170.79 170.54 —   —   99.75 170.36 
Starch syrup78.0 75.34 58.76 0.30 0.23 42.75 32.21 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.43 7.72 8.57 0.89 44.56/11.39 4.65/1.19 
Powdered sugar99.855.24 5.23 —   —   99.80 5.23 
Cocoa powder [Skurikhin]95.0 5.22 4.96 15.00 0.78 2.00 0.10 
Sign up46.0 5.17 2.38 28.7041.48 —   —   
Unfat soy flour92.0 3.02 2.78 18.80 0.57 5.96 0.18 
Vanilla essence—  0.32 —   —   —   —   —   
Total252.37 1.52 3.95 81.93 213.50 
Output in finished product95.3 248.43 1.5  3.89 80.6  210.17 
Mass fraction by dry matter248.43 1.6  3.89 84.6  210.17 
To the aqueous phase94.5  
List of recipes

Recipe on No. 180 Caramel "Smuglyanka", in cocoa powder contained in handbooks:

calculations, forms, documents: