KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 142 Caramel "Solnechnaya", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 142 Caramel "Solnechnaya", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 198.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85111.19 111.02 —   —   99.75 110.91 
Starch syrup78.0 78.64 61.34 0.30 0.24 42.75 33.62 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.48 10.71 8.57 1.24 44.56/11.39 6.45/1.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.96 2.49 82.50 2.44 —/0.80 —/0.020
Cocoa powder [Skurikhin]95.0 2.96 2.81 15.00 0.44 2.00 0.060
Sign up—  1.32 —   —   —   —   —   
Alcohol—  0.99 —   —   —   —   —   
Vanilla essence—  0.20 —   —   —   —   —   
Total188.37 2.20 4.36 76.68 152.13 
Output in finished product93.3 185.17 2.2  4.29 75.4  149.55 
Mass fraction by dry matter185.17 2.3  4.29 80.8  149.55 
To the aqueous phase91.9  
List of recipes

Recipe on No. 142 Caramel "Solnechnaya", wrapped contained in handbooks:

calculations, forms, documents: