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All groups → All products → Caramel → Caramel with liqueur fillings → No. 139 Caramel "Sweet", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 139 Caramel "Sweet", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 348 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85158.73 158.49 —   —   99.75 158.33 
Starch syrup78.0 79.35 61.90 0.30 0.24 42.75 33.92 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 51.09 37.81 8.57 4.38 44.56/11.39 22.77/5.82 
Cocoa powder [Skurikhin]95.0 14.72 13.99 15.00 2.21 2.00 0.29 
water—  13.07 —   —   —   —   —   
Sign up97.5 9.64 9.40 52.00 5.01 1.00 0.10 
Orange podvarka69.0 8.64 5.96 0.10 0.01066.30 5.73 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.64 7.26 82.50 7.13 —/0.80 —/0.070
Alcohol—  6.96 —   —   —   —   —   
Salt96.5 0.18 0.17 —   —   —   —   
Sign up—  0.087—   —   —   —   —   
Lemon essence—  0.045—   —   —   —   —   
Total294.97 5.45 18.98 64.65 224.97 
Output in finished product84.0 292.32 5.4  18.81 64.1  222.95 
Mass fraction by dry matter292.32 6.4  18.81 76.3  222.95 
To the aqueous phase80.0  
List of recipes

No. 139 Caramel "Sweet", wrapped (Filling) included in recipes:

No. 139 Caramel "Sweet", wrappedReady caramel

Recipe on No. 139 Caramel "Sweet", wrapped (Filling) contained in handbooks:

calculations, forms, documents: