KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 291 Caramel "Serebryanka", wrapped → No. 291 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 291 Caramel "Serebryanka", wrapped No. 291

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 717.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85340.78 340.27 —   —   99.75 339.93 
Starch syrup78.0 170.38 132.90 0.30 0.51 42.75 72.84 
Roasted peanut kernels97.5 125.85 122.70 52.00 65.44 1.00 1.26 
Powdered sugar99.8544.91 44.84 —   —   99.80 44.82 
Cocoa powder [Skurikhin]95.0 34.33 32.61 15.00 5.15 2.00 0.69 
Sign up96.0 22.88 21.97 25.00 5.72 —/39.30 —/8.99 
Coconut oil100.0 16.89 16.89 100.00 16.89 —   —   
Almond essence—  0.38 —   —   —   —   —   
Total712.17 13.06 93.71 64.88 465.38 
Output in finished product97.2 697.22 12.8  91.74 63.5  455.61 
Mass fraction by dry matter697.22 13.2  91.74 65.3  455.61 
To the aqueous phase95.8  
List of recipes

Recipe on No. 291 Caramel "Serebryanka", wrapped contained in handbooks:

calculations, forms, documents: