KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with whipped fillings → No. 232 Caramel "Gourmet", wrapped → No. 232 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 232 Caramel "Gourmet", wrapped No. 232

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 43.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8524.77 24.73 —   —   99.75 24.71 
Starch syrup78.0 19.76 15.41 0.30 0.06042.75 8.45 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.32 0.97 8.57 0.11 44.56/11.39 0.59/0.15 
Powdered sugar99.850.43 0.43 —   —   99.80 0.43 
Raw egg white12.0 0.27 0.032—   —   0.945—   
Sign up—  0.044—   —   —   —   —   
Cognac—  0.035—   —   —   —   —   
Total41.58 0.39 0.17 78.99 34.28 
Output in finished product94.1 40.84 0.4  0.17 77.6  33.67 
Mass fraction by dry matter40.84 0.4  0.17 82.4  33.67 
To the aqueous phase92.9  
List of recipes

Recipe on No. 232 Caramel "Gourmet", wrapped contained in handbooks:

calculations, forms, documents: