KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with milk fillings → No. 206 Caramel "Popular", in cocoa powder → No. 206 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 206 Caramel "Popular", in cocoa powder No. 206

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 857.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85491.25 490.52 —   —   99.75 490.02 
Starch syrup78.0 333.94 260.47 0.30 1.00 42.75 142.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.38 35.80 8.57 4.15 44.56/11.39 21.56/5.51 
Powdered sugar99.8517.22 17.19 —   —   99.80 17.19 
Cocoa powder [Skurikhin]95.0 9.47 9.00 15.00 1.42 2.00 0.19 
Sign up94.0 7.75 7.28 4.52 0.35 —   —   
Cocoa mass97.4 6.61 6.44 48.97 3.24 0.99 0.070
Vanilla essence—  0.82 —   —   —   —   —   
Total826.70 1.18 10.16 78.72 675.37 
Output in finished product94.9 813.80 1.2  10.00 77.5  664.83 
Mass fraction by dry matter813.80 1.2  10.00 81.7  664.83 
To the aqueous phase93.8  
List of recipes

Recipe on No. 206 Caramel "Popular", in cocoa powder contained in handbooks:

calculations, forms, documents: