KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 220 Caramel "Dandelion", wrapped → No. 220 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 220 Caramel "Dandelion", wrapped No. 220

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 522 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85247.40 247.03 —   —   99.75 246.78 
Starch syrup78.0 123.70 96.48 0.30 0.37 42.75 52.88 
Whole milk powder the weight ratio of fat 26%96.0 71.28 68.43 25.00 17.82 —/39.30 —/28.01 
Powdered sugar99.8548.69 48.62 —   —   99.80 48.59 
Cocoa-butter [cocoa butter]100.0 28.33 28.33 100.00 28.33 —   —   
Sign up100.0 28.33 28.33 100.00 28.33 —   —   
Vanilla essence—  0.48 —   —   —   —   —   
Essence "South"—  0.046—   —   —   —   —   
Total517.22 14.34 74.85 70.20 366.46 
Output in finished product97.4 508.43 14.1  73.58 69.0  360.23 
Mass fraction by dry matter508.43 14.5  73.58 70.9  360.23 
To the aqueous phase96.4  
List of recipes

Recipe on No. 220 Caramel "Dandelion", wrapped contained in handbooks:

calculations, forms, documents: