KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 115 Caramel "Zoological", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 115 Caramel "Zoological", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 725.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85397.28 396.68 —   —   99.75 396.29 
Starch syrup78.0 284.84 222.17 0.30 0.85 42.75 121.77 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 91.87 67.99 8.57 7.87 44.56/11.39 40.94/10.46 
Cognac—  5.61 —   —   —   —   —   
Alcohol—  4.34 —   —   —   —   —   
Sign up98.0 3.63 3.55 —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.81 1.52 82.50 1.49 —/0.80 —/0.010
Essence coffee—  0.48 —   —   —   —   —   
Total691.92 1.41 10.21 77.99 565.81 
Output in finished product93.8 680.16 1.4  10.04 76.7  556.19 
Mass fraction by dry matter680.16 1.5  10.04 81.8  556.19 
To the aqueous phase92.5  
List of recipes

Recipe on No. 115 Caramel "Zoological", wrapped contained in handbooks:

calculations, forms, documents: