KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 289 Caramel "Rachki" wrapped → No. 289 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 289 Caramel "Rachki" wrapped No. 289

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 857.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85407.12 406.51 —   —   99.75 406.10 
Starch syrup78.0 203.56 158.78 0.30 0.61 42.75 87.02 
Powdered sugar99.85144.13 143.91 —   —   99.80 143.84 
Roasted kernels97.5 101.25 98.72 52.00 52.65 1.00 1.01 
Cocoa mass97.4 37.45 36.48 48.97 18.34 0.99 0.37 
Sign up84.0 10.42 8.75 82.50 8.60 —/0.80 —/0.080
Vanilla essence—  0.87 —   —   —   —   —   
Paint red—  0.43 —   —   —   —   —   
Total853.16 9.35 80.20 74.42 638.39 
Output in finished product97.4 835.24 9.2  78.52 72.9  624.98 
Mass fraction by dry matter835.24 9.4  78.52 74.8  624.98 
To the aqueous phase96.5  
List of recipes

Recipe on No. 289 Caramel "Rachki" wrapped contained in handbooks:

calculations, forms, documents: