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All groups → All products → Caramel → Caramel with nut fillings → No. 260 Caramel "Meredian", wrapped → No. 260 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 260 Caramel "Meredian", wrapped No. 260

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 561.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85195.71 195.42 —   —   99.75 195.22 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 149.15 110.37 8.57 12.78 44.56/11.39 66.46/16.99 
Starch syrup78.0 123.22 96.11 0.30 0.37 42.75 52.68 
Roasted kernels97.5 76.67 74.75 52.00 39.87 1.00 0.77 
Powdered sugar99.8545.88 45.81 —   —   99.80 45.79 
Sign up96.0 17.57 16.87 25.00 4.39 —/39.30 —/6.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.74 14.06 82.50 13.81 —/0.80 —/0.13 
Vegetable oil100.0 2.83 2.83 99.90 2.83 —   —   
Salt96.5 0.52 0.50 —   —   —   —   
Vanilla essence—  0.16 —   —   —   —   —   
Sign up—  0.026—   —   —   —   —   
Total556.73 13.19 74.05 67.05 376.54 
Output in finished product97.2 546.16 12.9  72.64 65.8  369.39 
Mass fraction by dry matter546.16 13.3  72.64 67.6  369.39 
To the aqueous phase96.0  
List of recipes

Recipe on No. 260 Caramel "Meredian", wrapped contained in handbooks:

calculations, forms, documents: