KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fondant fillings → No. 185 Caramel "Tsyp-Tsyp", wrapped → No. 185 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 185 Caramel "Tsyp-Tsyp", wrapped No. 185

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 676.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85444.70 444.03 —   —   99.75 443.59 
Starch syrup78.0 205.77 160.50 0.30 0.62 42.75 87.97 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 45.63 33.76 8.57 3.91 44.56/11.39 20.33/5.20 
Raw egg yolk46.0 18.25 8.40 28.7045.24 —   —   
Vanilla essence—  0.91 —   —   —   —   —   
Total646.70 1.44 9.77 82.10 555.27 
Output in finished product93.9 635.25 1.4  9.60 80.7  545.44 
Mass fraction by dry matter635.25 1.5  9.60 85.9  545.44 
To the aqueous phase93.0  
List of recipes

Recipe on No. 185 Caramel "Tsyp-Tsyp", wrapped contained in handbooks:

calculations, forms, documents: