KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 118 Caramel "Cocoa-milk", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 118 Caramel "Cocoa-milk", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 537 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85228.86 228.52 —   —   99.75 228.29 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 144.99 107.29 8.57 12.43 44.56/11.39 64.61/16.51 
Starch syrup78.0 114.43 89.25 0.30 0.34 42.75 48.92 
Cocoa powder [Skurikhin]95.0 31.70 30.11 15.00 4.76 2.00 0.63 
Alcohol—  10.87 —   —   —   —   —   
Sign up—  10.53 —   —   —   —   —   
Almond essence—  0.50 —   —   —   —   —   
Total455.18 3.26 17.53 65.77 353.18 
Output in finished product84.0 451.08 3.2  17.37 65.2  350.00 
Mass fraction by dry matter451.08 3.9  17.37 77.6  350.00 
To the aqueous phase80.3  
List of recipes

No. 118 Caramel "Cocoa-milk", wrapped (Filling) included in recipes:

No. 118 Caramel "Cocoa-milk", wrappedReady caramel

Recipe on No. 118 Caramel "Cocoa-milk", wrapped (Filling) contained in handbooks:

calculations, forms, documents: