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All groups → All products → Caramel → Caramel with double fillings → №300 Caramel "Yerevan", wrapped → No. 300 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №300 Caramel "Yerevan", wrapped No. 300

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 929.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85494.50 493.76 —   —   99.75 493.26 
Starch syrup78.0 393.72 307.10 0.30 1.18 42.75 168.32 
Powdered sugar99.8543.61 43.55 —   —   99.80 43.52 
Cognac—  20.62 —   —   —   —   —   
Cocoa mass97.4 19.45 18.94 48.97 9.52 0.99 0.19 
Sign up100.0 7.46 7.46 100.00 7.46 —   —   
Roasted hazelnut kernel97.5 7.46 7.28 68.80 5.13 0.20 0.010
Citric acid (E330)91.2 3.92 3.57 —   —   —   —   
Vanilla essence—  0.36 —   —   —   —   —   
Essence of rum—  0.28 —   —   —   —   —   
Sign up—  0.18 —   —   —   —   —   
Total881.66 2.51 23.29 75.86 705.30 
Output in finished product93.2 866.76 2.5  22.90 74.6  693.38 
Mass fraction by dry matter866.76 2.6  22.90 80.0  693.38 
To the aqueous phase91.7  
List of recipes

Recipe on №300 Caramel "Yerevan", wrapped contained in handbooks:

calculations, forms, documents: