KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 274 Caramel "Petrel", wrapped → No. 274 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 274 Caramel "Petrel", wrapped No. 274

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 849.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85401.34 400.74 —   —   99.75 400.34 
Starch syrup78.0 200.68 156.53 0.30 0.60 42.75 85.79 
Powdered sugar99.85151.23 151.01 —   —   99.80 150.93 
Cocoa powder [Skurikhin]95.0 70.04 66.54 15.00 10.51 2.00 1.40 
Coconut oil100.0 62.84 62.84 100.00 62.84 —   —   
Sign up97.5 8.75 8.53 52.00 4.55 1.00 0.090
Vanilla essence—  0.86 —   —   —   —   —   
Total846.19 9.24 78.50 75.18 638.55 
Output in finished product97.5 828.42 9.0  76.85 73.6  625.14 
Mass fraction by dry matter828.42 9.3  76.85 75.5  625.14 
To the aqueous phase96.8  
List of recipes

Recipe on No. 274 Caramel "Petrel", wrapped contained in handbooks:

calculations, forms, documents: