KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with liqueur fillings → No. 125 Caramel "Luzhniki", glazed, wrapped → Ready glazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 125 Caramel "Luzhniki", glazed, wrapped Ready glazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 792.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85282.80 282.38 —   —   99.75 282.09 
Chocolate glaze [Skurikhin]99.1 200.15 198.35 34.47 68.99 48.15 96.37 
Starch syrup78.0 171.31 133.62 0.30 0.51 42.75 73.24 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 161.13 119.24 8.57 13.81 44.56/11.39 71.80/18.35 
Alcohol—  8.97 —   —   —   —   —   
Sign up—  6.29 —   —   —   —   —   
Vanilla essence—  1.10 —   —   —   —   —   
Total733.58 10.51 83.31 67.58 535.43 
Output in finished product90.8 719.65 10.3  81.73 66.3  525.26 
Mass fraction by dry matter719.65 11.4  81.73 73.0  525.26 
To the aqueous phase87.9  
List of recipes

calculations, forms, documents: