KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with liqueur fillings → No. 105 Caramel "Vympel", wrapped → Ready caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 571.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85359.04 358.50 —   —   99.75 358.14 
Starch syrup78.0 179.52 140.02 0.30 0.54 42.75 76.74 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.14 35.63 8.57 4.13 44.56/11.39 21.45/5.48 
Cocoa powder [Skurikhin]95.0 12.04 11.43 15.00 1.81 2.00 0.24 
Wine "Madera"—  6.00 —   —   —   —   —   
Sign up—  3.00 —   —   —   —   —   
Vanilla essence—  0.38 —   —   —   —   —   
Agar (E406)85.0 0.24 0.20 —   —   —   —   
Vanillin—  0.069—   —   —   —   —   
Total545.79 1.13 6.48 80.54 460.13 
Output in finished product93.9 536.51 1.1  6.37 79.2  452.31 
Mass fraction by dry matter536.51 1.2  6.37 84.3  452.31 
To the aqueous phase92.9  
List of recipes

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

calculations, forms, documents: