KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 216 Caramel "Frozen", wrapped → No. 216 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 216 Caramel "Frozen", wrapped No. 216

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 229.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85127.09 126.90 —   —   99.75 126.77 
Starch syrup78.0 63.55 49.57 0.30 0.19 42.75 27.17 
Powdered sugar99.8535.61 35.55 —   —   99.80 35.54 
Coconut oil100.0 15.21 15.21 100.00 15.21 —   —   
Citric acid (E330)91.2 0.30 0.28 —   —   —   —   
Sign up—  0.19 —   —   —   —   —   
Menthol100.0 0.0130.013—   —   —   —   
Yellow paint—  0.004—   —   —   —   —   
Total227.52 6.72 15.40 82.71 189.48 
Output in finished product97.6 223.65 6.6  15.14 81.3  186.26 
Mass fraction by dry matter223.65 6.8  15.14 83.3  186.26 
To the aqueous phase97.2  
List of recipes

Recipe on No. 216 Caramel "Frozen", wrapped contained in handbooks:

calculations, forms, documents: