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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 294 Caramel "Topolek", wrapped → No. 294 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 294 Caramel "Topolek", wrapped No. 294

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 959.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	469.78	469.08	—	—	99.75	468.61
Starch syrup	78.0	234.90	183.22	0.30	0.70	42.75	100.42
Roasted kernels	97.5	86.94	84.76	52.00	45.21	1.00	0.87
Whole milk powder the weight ratio of fat 26%	96.0	77.62	74.51	25.00	19.41	—/39.30	—/30.50
Powdered sugar	99.85	71.39	71.29	—	—	99.80	71.25
Sign up	100.0	40.36	40.36	100.00	40.36	—	—
Unfat soy flour	92.0	18.63	17.14	18.80	3.50	5.96	1.11
Cocoa powder [Skurikhin]	95.0	9.70	9.22	15.00	1.46	2.00	0.19
Cinnamon	100.0	0.62	0.62	—	—	—	—
Total			950.20	11.54	110.64	69.05	662.28
Output in finished product	97.2		932.15	11.3	108.54	67.7	649.70
Mass fraction by dry matter			932.15	11.6	108.54	69.7	649.70
To the aqueous phase						96.0

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 294 Caramel "Topolek", wrapped contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Calculation of the mass fraction of sugar and fat: No. 294 Caramel "Topolek", wrapped No. 294

Recipe on No. 294 Caramel "Topolek", wrapped contained in handbooks:

calculations, forms, documents: