KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 215 Caramel "Spring", wrapped → No. 215 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 215 Caramel "Spring", wrapped No. 215

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 570.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85299.93 299.48 —   —   99.75 299.18 
Starch syrup78.0 149.98 116.99 0.30 0.45 42.75 64.12 
Powdered sugar99.85106.05 105.89 —   —   99.80 105.84 
Coconut oil100.0 44.86 44.86 100.00 44.86 —   —   
Mint essence—  0.42 —   —   —   —   —   
Sign up—  0.30 —   —   —   —   —   
Yellow paint—  0.009—   —   —   —   —   
Total567.22 7.94 45.31 82.20 469.14 
Output in finished product97.7 557.57 7.8  44.54 80.8  461.16 
Mass fraction by dry matter557.57 8.0  44.54 82.7  461.16 
To the aqueous phase97.2  
List of recipes

Recipe on No. 215 Caramel "Spring", wrapped contained in handbooks:

calculations, forms, documents: