KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 222 Caramel "Snowdrop", wrapped → No. 222 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 222 Caramel "Snowdrop", wrapped No. 222

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 955.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85450.22 449.54 —   —   99.75 449.09 
Starch syrup78.0 225.10 175.58 0.30 0.68 42.75 96.23 
Powdered sugar99.85192.86 192.57 —   —   99.80 192.47 
Coconut oil100.0 105.19 105.19 100.00 105.19 —   —   
Dry milk curd whey the weight ratio of fat 2% [GOST]95.0 25.25 23.98 2.00 0.51 —/61.00 —/15.40 
Sign up91.2 3.81 3.48 —   —   —   —   
Lemon essence—  0.95 —   —   —   —   —   
Total950.34 11.14 106.38 78.28 747.80 
Output in finished product97.8 934.28 10.9  104.58 77.0  735.16 
Mass fraction by dry matter934.28 11.2  104.58 78.7  735.16 
To the aqueous phase97.2  
List of recipes

Recipe on No. 222 Caramel "Snowdrop", wrapped contained in handbooks:

calculations, forms, documents: