KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 223 Caramel "Cool", open → No. 223 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 223 Caramel "Cool", open No. 223

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 351 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85108.75 108.59 —   —   99.75 108.48 
Starch syrup78.0 97.14 75.77 0.30 0.29 42.75 41.53 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 84.99 62.89 8.57 7.28 44.56/11.39 37.87/9.68 
Powdered sugar99.8563.23 63.13 —   —   99.80 63.10 
Coconut oil100.0 26.97 26.97 100.00 26.97 —   —   
Sign up84.0 12.14 10.20 82.50 10.02 —/0.80 —/0.10 
Citric acid (E330)91.2 1.07 0.97 —   —   —   —   
Essence orange—  0.22 —   —   —   —   —   
Salt96.5 0.0530.051—   —   —   —   
Vanillin—  0.042—   —   —   —   —   
Total348.57 12.70 44.56 73.32 257.34 
Output in finished product97.7 343.00 12.5  43.85 72.1  253.23 
Mass fraction by dry matter343.00 12.8  43.85 73.8  253.23 
To the aqueous phase96.9  
List of recipes

Recipe on No. 223 Caramel "Cool", open contained in handbooks:

calculations, forms, documents: