KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with milk fillings → No. 190 Caramel "High-calorie", in cocoa powder → No. 190 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 190 Caramel "High-calorie", in cocoa powder No. 190

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 581.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85218.27 217.94 —   —   99.75 217.72 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 206.75 153.00 8.57 17.72 44.56/11.39 92.13/23.55 
Starch syrup78.0 185.15 144.41 0.30 0.56 42.75 79.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.48 18.88 82.50 18.55 —/0.80 —/0.18 
Powdered sugar99.8511.68 11.66 —   —   99.80 11.66 
Sign up95.0 6.42 6.10 15.00 0.96 2.00 0.13 
Cocoaella94.0 5.25 4.94 4.52 0.24 —   —   
Salt96.5 0.0820.079—   —   —   —   
Vanillin—  0.038—   —   —   —   —   
Total557.01 6.54 38.03 71.53 416.21 
Output in finished product94.2 548.32 6.4  37.44 70.4  409.72 
Mass fraction by dry matter548.32 6.8  37.44 74.7  409.72 
To the aqueous phase92.4  
List of recipes

Recipe on No. 190 Caramel "High-calorie", in cocoa powder contained in handbooks:

calculations, forms, documents: