KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 135 Caramel "Regatta", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 135 Caramel "Regatta", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 820.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85321.08 320.60 —   —   99.75 320.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 302.20 223.63 8.57 25.90 44.56/11.39 134.66/34.42 
Starch syrup78.0 269.54 210.24 0.30 0.81 42.75 115.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.90 27.64 82.50 27.14 —/0.80 —/0.26 
Alcohol—  7.38 —   —   —   —   —   
Sign up—  0.26 —   —   —   —   —   
Salt96.5 0.12 0.12 —   —   —   —   
Vanillin—  0.031—   —   —   —   —   
Total782.22 6.56 53.85 72.21 592.71 
Output in finished product93.7 768.93 6.4  52.94 71.0  582.64 
Mass fraction by dry matter768.93 6.9  52.94 75.8  582.64 
To the aqueous phase91.8  
List of recipes

Recipe on No. 135 Caramel "Regatta", wrapped contained in handbooks:

calculations, forms, documents: