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All groups → All products → Caramel → Caramel with double fillings → No. 307 Caramel "Bird's milk", wrapped → No. 307 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 307 Caramel "Bird's milk", wrapped No. 307

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 618.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85338.94 338.43 —   —   99.75 338.09 
Starch syrup78.0 169.47 132.19 0.30 0.51 42.75 72.45 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 38.38 32.24 82.50 31.66 —/0.80 —/0.31 
Powdered sugar99.8536.85 36.80 —   —   99.80 36.78 
Cocoa mass97.4 28.15 27.42 48.97 13.79 0.99 0.28 
Sign up74.0 18.19 13.46 8.57 1.56 44.56/11.39 8.11/2.07 
Raw egg white12.0 10.59 1.27 —   —   0.9450.10 
water—  7.30 —   —   —   —   —   
Apple puree [GOST]10.0 5.43 0.54 0.092—   8.6230.47 
Cocoa-butter [cocoa butter]100.0 4.97 4.97 100.00 4.97 —   —   
Sign up97.5 4.97 4.85 52.00 2.58 1.00 0.050
Alcohol—  0.78 —   —   —   —   —   
Vanilla essence—  0.62 —   —   —   —   —   
Agar (E406)85.0 0.37 0.31 —   —   —   —   
Citric acid (E330)91.2 0.23 0.21 —   —   —   —   
Total592.68 8.90 55.07 74.02 457.88 
Output in finished product94.0 581.42 8.7  54.02 72.6  449.18 
Mass fraction by dry matter581.42 9.3  54.02 77.3  449.18 
To the aqueous phase92.4  
List of recipes

Recipe on No. 307 Caramel "Bird's milk", wrapped contained in handbooks:

calculations, forms, documents: