KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with milk fillings → No. 213 Caramel "Bearberry", wrapped → No. 213 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 213 Caramel "Bearberry", wrapped No. 213

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 686.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85364.37 363.83 —   —   99.75 363.46 
Starch syrup78.0 237.79 185.47 0.30 0.71 42.75 101.66 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 96.20 71.19 8.57 8.24 44.56/11.39 42.87/10.96 
Oatmeal90.0 32.54 29.28 6.00 1.95 1.50 0.49 
Vanilla essence—  0.46 —   —   —   —   —   
Total649.77 1.59 10.90 75.07 515.60 
Output in finished product93.0 638.72 1.6  10.71 73.8  506.83 
Mass fraction by dry matter638.72 1.7  10.71 79.4  506.83 
To the aqueous phase91.3  
List of recipes

Recipe on No. 213 Caramel "Bearberry", wrapped contained in handbooks:

calculations, forms, documents: