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All groups → All products → Caramel → Caramel with liqueur fillings → No. 145 Caramel "Student", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 145 Caramel "Student", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 153.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8583.94 83.82 —   —   99.75 83.73 
Starch syrup78.0 48.23 37.62 0.30 0.14 42.75 20.62 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 20.78 15.37 8.57 1.78 44.56/11.39 9.26/2.37 
Whole milk powder the weight ratio of fat 26%96.0 6.34 6.09 25.00 1.59 —/39.30 —/2.49 
Alcohol—  3.32 —   —   —   —   —   
Sign up84.0 2.12 1.78 82.50 1.75 —/0.80 —/0.020
Cocoa mass97.4 1.47 1.43 48.97 0.72 0.99 0.010
Essence creamy—  0.071—   —   —   —   —   
Essence orange—  0.046—   —   —   —   —   
Total146.10 3.89 5.98 75.94 116.79 
Output in finished product93.4 143.62 3.8  5.88 74.6  114.81 
Mass fraction by dry matter143.62 4.1  5.88 79.9  114.81 
To the aqueous phase91.9  
List of recipes

Recipe on No. 145 Caramel "Student", wrapped contained in handbooks:

calculations, forms, documents: