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All groups → All products → Caramel → Caramel with liqueur fillings → No. 113 Caramel "Lark", wrapped → Caramel mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 113 Caramel "Lark", wrapped Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 616.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85355.26 354.73 —   —   99.75 354.37 
Starch syrup78.0 158.67 123.76 0.30 0.48 42.75 67.83 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 155.02 114.72 8.57 13.29 44.56/11.39 69.08/17.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.60 15.62 82.50 15.35 —/0.80 —/0.15 
Vanilla essence—  1.23 —   —   —   —   —   
Total608.83 4.72 29.12 81.59 502.86 
Output in finished product97.9 603.36 4.7  28.86 80.9  498.34 
Mass fraction by dry matter603.36 4.8  28.86 82.6  498.34 
To the aqueous phase97.5  
List of recipes

No. 113 Caramel "Lark", wrapped (Caramel mass) included in recipes:

No. 113 Caramel "Lark", wrappedReady caramel

Recipe on No. 113 Caramel "Lark", wrapped (Caramel mass) contained in handbooks:

calculations, forms, documents: