KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 123 Cognac Caramel, wrapped → Caramel mass → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 514.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85365.85 365.30 —   —   99.75 364.94 
Starch syrup78.0 182.92 142.67 0.30 0.55 42.75 78.20 
Vanilla essence—  0.51 —   —   —   —   —   
Yellow paint—  0.39 —   —   —   —   —   
Total507.97 0.11 0.55 86.18 443.14 
Output in finished product97.9 503.40 0.1  0.55 85.4  439.15 
Mass fraction by dry matter503.40 0.1  0.55 87.2  439.15 
To the aqueous phase97.6  
List of recipes

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

No. 123 Cognac Caramel, wrappedReady caramel

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

calculations, forms, documents: