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All groups → All products → Caramel → Caramel with marzipan fillings → No. 239 Caramel "Marzipan", wrapped → No. 239 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 239 Caramel "Marzipan", wrapped No. 239

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 799.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85487.20 486.46 —   —   99.75 485.98 
Starch syrup78.0 243.59 190.00 0.30 0.73 42.75 104.13 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 49.46 36.60 8.57 4.24 44.56/11.39 22.04/5.63 
Raw hazelnut kernel94.0 29.53 27.75 62.20 18.37 3.40 1.00 
Raspberry supply60.0 20.37 12.22 —   —   —   —   
Sign up99.8519.68 19.65 —   —   99.80 19.64 
Cognac—  8.15 —   —   —   —   —   
Coconut oil100.0 2.33 2.33 100.00 2.33 —   —   
Essence raspberry—  0.81 —   —   —   —   —   
Yellow paint—  0.11 —   —   —   —   —   
Total775.02 3.21 25.67 79.58 636.45 
Output in finished product95.1 760.29 3.1  25.18 78.1  624.35 
Mass fraction by dry matter760.29 3.3  25.18 82.1  624.35 
To the aqueous phase94.0  
List of recipes

Recipe on No. 239 Caramel "Marzipan", wrapped contained in handbooks:

calculations, forms, documents: