KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 224 Caramel "Freshness", wrapped → No. 224 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 224 Caramel "Freshness", wrapped No. 224

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 487.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85229.82 229.48 —   —   99.75 229.25 
Starch syrup78.0 114.91 89.63 0.30 0.34 42.75 49.12 
Glucose91.0 57.45 52.28 —   —   91.00 52.28 
Powdered sugar99.8557.45 57.36 —   —   99.80 57.34 
Coconut oil100.0 49.25 49.25 100.00 49.25 —   —   
Sign up91.2 2.93 2.67 —   —   —   —   
Paint red—  0.65 —   —   —   —   —   
Vanilla essence—  0.32 —   —   —   —   —   
Essence raspberry—  0.24 —   —   —   —   —   
Mint essence—  0.082—   —   —   —   —   
Total480.66 10.17 49.59 79.57 387.99 
Output in finished product96.9 472.48 10.0  48.75 78.2  381.39 
Mass fraction by dry matter472.48 10.3  48.75 80.7  381.39 
To the aqueous phase96.2  
List of recipes

Recipe on No. 224 Caramel "Freshness", wrapped contained in handbooks:

calculations, forms, documents: