KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 279 Caramel "Crow's Feet", wrapped → No. 279 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 279 Caramel "Crow's Feet", wrapped No. 279

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 782.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85453.15 452.47 —   —   99.75 452.02 
Starch syrup78.0 185.67 144.83 0.30 0.56 42.75 79.37 
Powdered sugar99.8574.97 74.86 —   —   99.80 74.82 
Cocoa mass97.4 49.91 48.61 48.97 24.44 0.99 0.49 
Dried almond kernel96.0 41.32 39.67 53.70 22.19 6.00 2.48 
Sign up100.0 21.10 21.10 100.00 21.10 —   —   
Vanilla essence—  0.79 —   —   —   —   —   
Paint red—  0.079—   —   —   —   —   
Total781.54 8.73 68.29 77.89 609.18 
Output in finished product97.6 763.56 8.5  66.72 76.1  595.17 
Mass fraction by dry matter763.56 8.7  66.72 77.9  595.17 
To the aqueous phase97.0  
List of recipes

Recipe on No. 279 Caramel "Crow's Feet", wrapped contained in handbooks:

calculations, forms, documents: