KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Candy caramel → No. 041 Caramel "Figured" (milk), wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 041 Caramel "Figured" (milk), wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 391.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 191.67 141.83 8.57 16.43 44.56/11.39 85.41/21.83 
Granulated sugar99.85154.63 154.39 —   —   99.75 154.24 
Starch syrup78.0 120.12 93.70 0.30 0.36 42.75 51.35 
Vanilla essence—  0.79 —   —   —   —   —   
Total389.93 4.28 16.79 77.87 305.19 
Output in finished product97.8 383.30 4.2  16.50 76.6  300.00 
Mass fraction by dry matter383.30 4.3  16.50 78.3  300.00 
To the aqueous phase97.2  
List of recipes

Recipe on No. 041 Caramel "Figured" (milk), wrapped contained in handbooks:

calculations, forms, documents: