KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fondant fillings → No. 182 Caramel "Guess-ka", wrapped → No. 182 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 182 Caramel "Guess-ka", wrapped No. 182

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 441.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85284.01 283.59 —   —   99.75 283.30 
Starch syrup78.0 131.49 102.56 0.30 0.39 42.75 56.21 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.03 15.56 8.57 1.80 44.56/11.39 9.37/2.40 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.42 7.91 82.50 7.77 —/0.80 —/0.080
Powdered sugar99.858.18 8.17 —   —   99.80 8.16 
Sign up97.5 5.39 5.25 —   —   —   —   
Cocoa mass97.4 3.60 3.50 48.97 1.76 0.99 0.040
Roasted kernels97.5 2.62 2.55 52.00 1.36 1.00 0.030
Alcohol—  1.73 —   —   —   —   —   
Cocoa-butter [cocoa butter]100.0 0.65 0.65 100.00 0.65 —   —   
Sign up—  0.44 —   —   —   —   —   
Total429.75 3.11 13.73 81.29 358.72 
Output in finished product95.7 422.15 3.1  13.49 79.9  352.38 
Mass fraction by dry matter422.15 3.2  13.49 83.5  352.38 
To the aqueous phase94.8  
List of recipes

Recipe on No. 182 Caramel "Guess-ka", wrapped contained in handbooks:

calculations, forms, documents: