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All groups → All products → Caramel → Caramel with double fillings → No. 308 Caramel "Russian", wrapped → No. 308 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 308 Caramel "Russian", wrapped No. 308

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 894 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85521.87 521.09 —   —   99.75 520.57 
Starch syrup78.0 303.85 237.00 0.30 0.91 42.75 129.90 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 90.47 66.95 8.57 7.75 44.56/11.39 40.31/10.30 
Dried almond kernel96.0 20.76 19.93 53.70 11.15 6.00 1.25 
Alcohol—  5.65 —   —   —   —   —   
Sign up97.4 4.08 3.97 48.97 2.00 0.99 0.040
Cocoa-butter [cocoa butter]100.0 2.73 2.73 100.00 2.73 —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.26 1.89 82.50 1.86 —/0.80 —/0.020
Roasted almond kernel97.5 2.26 2.20 55.90 1.26 2.60 0.060
Vanilla essence—  1.49 —   —   —   —   —   
Sign up100.0 1.37 1.37 100.00 1.37 —   —   
Almond essence—  0.10 —   —   —   —   —   
Total857.13 3.25 29.03 78.17 698.84 
Output in finished product94.2 841.79 3.2  28.51 76.8  686.33 
Mass fraction by dry matter841.79 3.4  28.51 81.5  686.33 
To the aqueous phase92.9  
List of recipes

Recipe on No. 308 Caramel "Russian", wrapped contained in handbooks:

calculations, forms, documents: