KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 139 Caramel "Sweet", wrapped → Caramel mass → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 510.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85359.36 358.83 —   —   99.75 358.46 
Starch syrup78.0 179.68 140.15 0.30 0.54 42.75 76.81 
Cocoa mass97.4 5.18 5.04 48.97 2.54 0.99 0.050
Vanilla essence—  1.02 —   —   —   —   —   
Lemon essence—  0.51 —   —   —   —   —   
Total504.02 0.60 3.08 85.32 435.32 
Output in finished product97.9 499.49 0.6  3.05 84.6  431.41 
Mass fraction by dry matter499.49 0.6  3.05 86.4  431.41 
To the aqueous phase97.6  
List of recipes

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

No. 139 Caramel "Sweet", wrappedReady caramel

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

calculations, forms, documents: