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All groups → All products → Caramel → Caramel with milk fillings → No. 195 Caramel "Cross", glossy → No. 195 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 195 Caramel "Cross", glossy No. 195

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 53.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	33.40	33.35	—	—	99.75	33.32
Starch syrup	78.0	20.66	16.11	0.30	0.060	42.75	8.83
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.88	2.13	8.57	0.25	44.56/11.39	1.28/0.33
Vanilla essence	—	0.053	—	—	—	—	—
Talc (E553(iii))	100.0	0.027	0.027	—	—	—	—
Sign up	100.0	0.021	0.021	100.00	0.020	—	—
Paraffin (E905c(i))	100.0	0.011	0.011	—	—	—	—
Wax (E901)	100.0	0.011	0.011	—	—	—	—
Total			51.66	0.62	0.33	82.03	43.64
Output in finished product	95.6		50.83	0.6	0.32	80.7	42.94
Mass fraction by dry matter			50.83	0.6	0.32	84.5	42.94
To the aqueous phase						94.8

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 195 Caramel "Cross", glossy contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Calculation of the mass fraction of sugar and fat: No. 195 Caramel "Cross", glossy No. 195

Recipe on No. 195 Caramel "Cross", glossy contained in handbooks:

calculations, forms, documents: