KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 113 Caramel "Lark", wrapped → Ready caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 187.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8586.47 86.34 —   —   99.75 86.25 
Starch syrup78.0 64.20 50.08 0.30 0.19 42.75 27.45 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.85 35.41 8.57 4.10 44.56/11.39 21.32/5.45 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.94 3.31 82.50 3.25 —/0.80 —/0.030
Unfat soy flour92.0 2.95 2.72 18.80 0.55 5.96 0.18 
Sign up—  1.46 —   —   —   —   —   
Vanilla essence—  0.32 —   —   —   —   —   
Total177.85 4.32 8.09 74.04 138.76 
Output in finished product93.3 174.83 4.2  7.95 72.8  136.40 
Mass fraction by dry matter174.83 4.5  7.95 78.0  136.40 
To the aqueous phase91.6  
List of recipes

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

calculations, forms, documents: