KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel filled with cereals, legumes and oilseeds → No. 321 Caramel "Tasty", wrapped → No. 321 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 321 Caramel "Tasty", wrapped No. 321

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 881.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85417.71 417.08 —   —   99.75 416.67 
Starch syrup78.0 208.85 162.91 0.30 0.63 42.75 89.28 
Powdered sugar99.85137.13 136.92 —   —   99.80 136.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.31 71.66 82.50 70.38 —/0.80 —/0.68 
Roasted corn flour96.0 63.85 61.29 1.67 1.07 1.45 0.93 
Sign up98.0 14.62 14.33 —   —   —   —   
Essence coffee—  0.44 —   —   —   —   —   
Total864.19 8.17 72.08 73.04 644.18 
Output in finished product96.1 847.77 8.0  70.71 71.7  631.94 
Mass fraction by dry matter847.77 8.3  70.71 74.5  631.94 
To the aqueous phase94.9  
List of recipes

Recipe on No. 321 Caramel "Tasty", wrapped contained in handbooks:

calculations, forms, documents: