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. 109 Caramel "Darnitskaya", wrapped → Caramel mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 109 Caramel "Darnitskaya", wrapped Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 884.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85505.24 504.48 —   —   99.75 503.98 
Starch syrup78.0 225.65 176.01 0.30 0.68 42.75 96.47 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 220.47 163.15 8.57 18.89 44.56/11.39 98.24/25.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 26.45 22.22 82.50 21.82 —/0.80 —/0.21 
Vanilla essence—  1.75 —   —   —   —   —   
Total865.86 4.68 41.39 80.84 715.15 
Output in finished product97.0 858.06 4.6  41.02 80.1  708.71 
Mass fraction by dry matter858.06 4.8  41.02 82.6  708.71 
To the aqueous phase96.4  
List of recipes

No. 109 Caramel "Darnitskaya", wrapped (Caramel mass) included in recipes:

No. 109 Caramel "Darnitskaya", wrappedReady caramel

Recipe on No. 109 Caramel "Darnitskaya", wrapped (Caramel mass) contained in handbooks:

calculations, forms, documents: