KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with marzipan fillings → No. 240 Caramel "Nut", wrapped → No. 240 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 240 Caramel "Nut", wrapped No. 240

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 447.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85278.76 278.34 —   —   99.75 278.06 
Starch syrup78.0 139.00 108.42 0.30 0.42 42.75 59.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 26.90 19.91 8.57 2.31 44.56/11.39 11.99/3.06 
Raw hazelnut kernel94.0 15.99 15.03 62.20 9.95 3.40 0.54 
Powdered sugar99.8510.66 10.64 —   —   99.80 10.64 
Sign up—  4.43 —   —   —   —   —   
Coconut oil100.0 1.27 1.27 100.00 1.27 —   —   
Essence of rum—  0.45 —   —   —   —   —   
Total433.61 3.12 13.95 81.11 362.64 
Output in finished product95.1 425.37 3.1  13.68 79.6  355.75 
Mass fraction by dry matter425.37 3.2  13.68 83.6  355.75 
To the aqueous phase94.2  
List of recipes

Recipe on No. 240 Caramel "Nut", wrapped contained in handbooks:

calculations, forms, documents: