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All groups → All products → Caramel → Caramel with nut fillings → No. 246 Caramel "Wave", wrapped → No. 246 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 246 Caramel "Wave", wrapped No. 246

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 976 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85522.14 521.36 —   —   99.75 520.83 
Starch syrup78.0 259.85 202.68 0.30 0.78 42.75 111.09 
Powdered sugar99.8596.45 96.31 —   —   99.80 96.26 
Confectionery fat99.7 49.70 49.55 99.70 49.55 —   —   
Whole milk powder the weight ratio of fat 26%96.0 46.39 44.53 25.00 11.60 —/39.30 —/18.23 
Sign up97.5 29.82 29.08 68.80 20.52 0.20 0.060
Dry cream96.0 25.59 24.56 42.00 10.75 —/30.20 —/7.73 
Vanilla essence—  0.98 —   —   —   —   —   
Phosphatide concentrates98.5 0.0740.072—   —   —   —   
Total968.14 9.55 93.20 76.34 745.11 
Output in finished product97.3 949.84 9.4  91.44 74.9  731.03 
Mass fraction by dry matter949.84 9.6  91.44 77.0  731.03 
To the aqueous phase96.5  
List of recipes

Recipe on No. 246 Caramel "Wave", wrapped contained in handbooks:

calculations, forms, documents: