KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 105 Caramel "Vympel", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 105 Caramel "Vympel", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 358.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85160.64 160.40 —   —   99.75 160.24 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 89.36 66.13 8.57 7.66 44.56/11.39 39.82/10.18 
Starch syrup78.0 80.31 62.65 0.30 0.24 42.75 34.33 
Cocoa powder [Skurikhin]95.0 22.34 21.22 15.00 3.35 2.00 0.45 
Wine "Madera"—  11.14 —   —   —   —   —   
Sign up—  5.56 —   —   —   —   —   
Agar (E406)85.0 0.44 0.37 —   —   —   —   
Vanillin—  0.13 —   —   —   —   —   
Total310.76 3.14 11.25 67.43 241.46 
Output in finished product86.0 307.97 3.1  11.15 66.8  239.29 
Mass fraction by dry matter307.97 3.6  11.15 77.7  239.29 
To the aqueous phase82.7  
List of recipes

No. 105 Caramel "Vympel", wrapped (Filling) included in recipes:

No. 105 Caramel "Vympel", wrappedReady caramel

Recipe on No. 105 Caramel "Vympel", wrapped (Filling) contained in handbooks:

calculations, forms, documents: