KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel filled with cereals, legumes and oilseeds → No. 319 Caramel "Protalinka", wrapped → No. 319 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 319 Caramel "Protalinka", wrapped No. 319

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 797.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85378.65 378.08 —   —   99.75 377.70 
Starch syrup78.0 189.32 147.67 0.30 0.57 42.75 80.93 
Powdered sugar99.85120.69 120.51 —   —   99.80 120.45 
Coconut oil100.0 70.52 70.52 100.00 70.52 —   —   
Unfat soy flour92.0 56.95 52.39 18.80 10.71 5.96 3.39 
Sign up96.0 22.49 21.59 25.00 5.62 —/39.30 —/8.84 
Vanilla essence—  0.93 —   —   —   —   —   
Total790.75 10.96 87.42 73.76 588.22 
Output in finished product97.3 775.73 10.8  85.76 72.4  577.05 
Mass fraction by dry matter775.73 11.1  85.76 74.4  577.05 
To the aqueous phase96.4  
List of recipes

Recipe on No. 319 Caramel "Protalinka", wrapped contained in handbooks:

calculations, forms, documents: