KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 219 Caramel "Milk Flakes", open → No. 219 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 219 Caramel "Milk Flakes", open No. 219

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 748.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85399.56 398.96 —   —   99.75 398.56 
Starch syrup78.0 199.77 155.82 0.30 0.60 42.75 85.40 
Whole milk powder the weight ratio of fat 26%96.0 77.26 74.17 25.00 19.32 —/39.30 —/30.36 
Coconut oil100.0 60.13 60.13 100.00 60.13 —   —   
Powdered sugar99.8551.68 51.60 —   —   99.80 51.58 
Sign up—  0.42 —   —   —   —   —   
Essence "South"—  0.074—   —   —   —   —   
Vanillin—  0.038—   —   —   —   —   
Total740.68 10.69 80.05 74.14 555.27 
Output in finished product97.3 728.83 10.5  78.77 73.0  546.39 
Mass fraction by dry matter728.83 10.8  78.77 75.0  546.39 
To the aqueous phase96.5  
List of recipes

Recipe on No. 219 Caramel "Milk Flakes", open contained in handbooks:

calculations, forms, documents: