KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with milk fillings → No. 208 Caramel "Rion", in cocoa powder → No. 208 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 208 Caramel "Rion", in cocoa powder No. 208

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 743.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85463.45 462.76 —   —   99.75 462.29 
Starch syrup78.0 229.50 179.01 0.30 0.69 42.75 98.11 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.93 31.02 8.57 3.59 44.56/11.39 18.68/4.78 
Powdered sugar99.8514.92 14.90 —   —   99.80 14.89 
Roasted kernels97.5 13.34 13.01 52.00 6.94 1.00 0.13 
Sign up95.0 8.21 7.79 15.00 1.23 2.00 0.16 
Cocoaella94.0 6.71 6.31 4.52 0.30 —   —   
Cocoa mass97.4 5.68 5.54 48.97 2.78 0.99 0.060
water—  1.89 —   —   —   —   —   
Vanilla essence—  0.71 —   —   —   —   —   
Total720.33 2.09 15.53 80.34 597.43 
Output in finished product95.4 709.10 2.1  15.29 79.1  588.12 
Mass fraction by dry matter709.10 2.2  15.29 82.9  588.12 
To the aqueous phase94.5  
List of recipes

Recipe on No. 208 Caramel "Rion", in cocoa powder contained in handbooks:

calculations, forms, documents: