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All groups → All products → Caramel → Caramel with whipped fillings → No. 231 Caramel "Red Poppy", wrapped → No. 231 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 231 Caramel "Red Poppy", wrapped No. 231

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 816.7 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	513.92	513.15	—	—	99.75	512.64
Starch syrup	78.0	256.96	200.43	0.30	0.77	42.75	109.85
Raspberry podvarka	69.0	71.85	49.57	—	—	67.00	48.14
Powdered sugar	99.85	18.39	18.37	—	—	99.80	18.35
Raw egg white	12.0	5.75	0.69	—	—	0.945	0.050
Sign up	91.2	3.36	3.07	—	—	—	—
Essence raspberry	—	0.68	—	—	—	—	—
Paint red	—	0.22	—	—	—	—	—
Total			785.27	0.090	0.77	84.37	689.03
Output in finished product	94.4		771.37	0.1	0.76	82.9	676.83
Mass fraction by dry matter			771.37	0.1	0.76	87.7	676.83
To the aqueous phase						93.7

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 231 Caramel "Red Poppy", wrapped contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Calculation of the mass fraction of sugar and fat: No. 231 Caramel "Red Poppy", wrapped No. 231

Recipe on No. 231 Caramel "Red Poppy", wrapped contained in handbooks:

calculations, forms, documents: