KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 129 Caramel "Moskvichka", glazed, wrapped → Chocolate paste → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 129 Caramel "Moskvichka", glazed, wrapped Chocolate paste

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 386.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up95.0 313.20 297.54 15.00 46.98 2.00 6.26 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.30 65.77 82.50 64.60 —/0.80 —/0.63 
Total363.31 28.85 111.58 1.72 6.67 
Output in finished product92.8 358.95 28.5  110.24 1.7  6.59 
Mass fraction by dry matter358.95 30.7  110.24 1.8  6.59 
To the aqueous phase18.8  
List of recipes

No. 129 Caramel "Moskvichka", glazed, wrapped (Chocolate paste) included in recipes:

No. 129 Caramel "Moskvichka", glazed, wrappedReady glazed caramel
No. 129 Caramel "Moskvichka", glazed, wrappedUnglazed caramel
No. 129 Caramel "Moskvichka", glazed, wrappedFilling

calculations, forms, documents: