KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 119 Caramel "Kalev", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 119 Caramel "Kalev", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 846 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85478.45 477.73 —   —   99.75 477.25 
Starch syrup78.0 261.84 204.23 0.30 0.79 42.75 111.94 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 157.67 116.67 8.57 13.51 44.56/11.39 70.26/17.96 
Alcohol—  6.25 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.25 4.41 82.50 4.33 —/0.80 —/0.040
Sign up—  0.82 —   —   —   —   —   
Total803.05 2.20 18.63 79.33 671.15 
Output in finished product93.3 789.40 2.2  18.31 78.0  659.74 
Mass fraction by dry matter789.40 2.3  18.31 83.6  659.74 
To the aqueous phase92.1  
List of recipes

Recipe on No. 119 Caramel "Kalev", wrapped contained in handbooks:

calculations, forms, documents: