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 → №191 Caramel "Carnival", wrapped → No. 191 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №191 Caramel "Carnival", wrapped No. 191

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 602.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85339.82 339.31 —   —   99.75 338.97 
Starch syrup78.0 196.91 153.59 0.30 0.59 42.75 84.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.99 31.07 8.57 3.60 44.56/11.39 18.71/4.78 
Powdered sugar99.8517.30 17.27 —   —   99.80 17.27 
Roasted kernels97.5 16.39 15.98 52.00 8.52 1.00 0.16 
Sign up84.0 9.44 7.93 82.50 7.79 —/0.80 —/0.080
water—  7.62 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 7.07 6.71 15.00 1.06 2.00 0.14 
Vanilla essence—  0.61 —   —   —   —   —   
Total571.87 3.58 21.56 76.73 462.59 
Output in finished product93.2 562.14 3.5  21.19 75.4  454.72 
Mass fraction by dry matter562.14 3.8  21.19 80.9  454.72 
To the aqueous phase91.8  
List of recipes

Recipe on №191 Caramel "Carnival", wrapped contained in handbooks:

calculations, forms, documents: