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All groups → All products → Caramel → Caramel with liqueur fillings → No. 123 Cognac Caramel, wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 123 Cognac Caramel, wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 771.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 319.60 249.29 0.30 0.96 42.75 136.63 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 278.30 205.94 8.57 23.85 44.56/11.39 124.01/31.70 
Granulated sugar99.85159.81 159.57 —   —   99.75 159.41 
Cognac—  53.99 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.39 38.96 82.50 38.27 —/0.80 —/0.37 
Sign up—  0.77 —   —   —   —   —   
Total653.77 8.18 63.08 57.16 440.90 
Output in finished product84.0 647.89 8.1  62.51 56.6  436.93 
Mass fraction by dry matter647.89 9.6  62.51 67.4  436.93 
To the aqueous phase78.0  
List of recipes

No. 123 Cognac Caramel, wrapped (Filling) included in recipes:

No. 123 Cognac Caramel, wrappedReady caramel

Recipe on No. 123 Cognac Caramel, wrapped (Filling) contained in handbooks:

calculations, forms, documents: