KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 138 Caramel "Svityazanka", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 138 Caramel "Svityazanka", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 541.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85250.71 250.33 —   —   99.75 250.08 
Starch syrup78.0 188.18 146.78 0.30 0.56 42.75 80.45 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 153.34 113.47 8.57 13.14 44.56/11.39 68.33/17.47 
Cognac—  8.85 —   —   —   —   —   
Essence of rum—  0.28 —   —   —   —   —   
Sign up—  0.19 —   —   —   —   —   
Total510.58 2.53 13.70 75.74 410.22 
Output in finished product92.7 501.90 2.5  13.47 74.5  403.25 
Mass fraction by dry matter501.90 2.7  13.47 80.3  403.25 
To the aqueous phase91.0  
List of recipes

Recipe on No. 138 Caramel "Svityazanka", wrapped contained in handbooks:

calculations, forms, documents: