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All groups → All products → Caramel → Caramel with liqueur fillings → No. 112 Caramel "Dubok", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 112 Caramel "Dubok", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 354.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85187.97 187.69 —   —   99.75 187.50 
Starch syrup78.0 135.66 105.81 0.30 0.41 42.75 57.99 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 36.24 26.82 8.57 3.11 44.56/11.39 16.15/4.13 
Roasted grated kernel97.5 9.66 9.42 52.00 5.02 1.00 0.10 
Cocoa mass97.4 6.22 6.05 48.97 3.05 0.99 0.060
Sign up—  3.70 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.62 3.04 82.50 2.99 —/0.80 —/0.030
Vanilla essence—  0.35 —   —   —   —   —   
Essence of rum—  0.17 —   —   —   —   —   
Total338.84 4.11 14.58 74.59 264.50 
Output in finished product93.9 333.08 4.0  14.33 73.3  260.00 
Mass fraction by dry matter333.08 4.3  14.33 78.1  260.00 
To the aqueous phase92.4  
List of recipes

Recipe on No. 112 Caramel "Dubok", wrapped contained in handbooks:

calculations, forms, documents: