KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 271 Caramel "Fable", wrapped → No. 271 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 271 Caramel "Fable", wrapped No. 271

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 39.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8521.33 21.30 —   —   99.75 21.28 
Starch syrup78.0 10.60 8.27 0.30 0.03042.75 4.53 
Powdered sugar99.853.55 3.54 —   —   99.80 3.54 
Roasted kernels97.5 2.35 2.29 52.00 1.22 1.00 0.020
Confectionery fat99.7 1.84 1.83 99.70 1.83 —   —   
Sign up95.0 1.43 1.36 1.10 0.020—/73.30 —/1.05 
Cocoa powder [Skurikhin]95.0 1.02 0.97 15.00 0.15 2.00 0.020
Essence of rum—  0.022—   —   —   —   —   
Yellow paint—  0.003—   —   —   —   —   
Total39.57 8.15 3.25 75.36 30.07 
Output in finished product97.2 38.80 8.0  3.19 73.9  29.48 
Mass fraction by dry matter38.80 8.2  3.19 76.0  29.48 
To the aqueous phase96.4  
List of recipes

Recipe on No. 271 Caramel "Fable", wrapped contained in handbooks:

calculations, forms, documents: