KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with nut fillings → No. 251 Caramel "Iveria", wrapped → No. 251 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 251 Caramel "Iveria", wrapped No. 251

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 561.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85251.80 251.43 —   —   99.75 251.17 
Starch syrup78.0 154.35 120.39 0.30 0.46 42.75 65.98 
Powdered sugar99.85101.97 101.82 —   —   99.80 101.77 
Confectionery fat99.7 47.21 47.07 99.70 47.07 —   —   
Cookie crumb94.0 21.32 20.04 —   —   —   —   
Sign up96.0 18.88 18.13 —   —   —   —   
Vanilla essence—  0.57 —   —   —   —   —   
Total558.88 8.46 47.53 74.57 418.92 
Output in finished product97.6 548.26 8.3  46.63 73.2  410.96 
Mass fraction by dry matter548.26 8.5  46.63 75.0  410.96 
To the aqueous phase96.8  
List of recipes

Recipe on No. 251 Caramel "Iveria", wrapped contained in handbooks:

calculations, forms, documents: