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All groups → All products → Caramel → Caramel with liqueur fillings → No. 147 Caramel "Hockey", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 147 Caramel "Hockey", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 593.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85326.96 326.47 —   —   99.75 326.14 
Starch syrup78.0 229.37 178.91 0.30 0.69 42.75 98.06 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 59.03 43.68 8.57 5.06 44.56/11.39 26.30/6.72 
Cocoa mass97.4 5.49 5.34 48.97 2.69 0.99 0.050
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.92 4.13 82.50 4.06 —/0.80 —/0.040
Sign up95.0 4.92 4.67 15.00 0.74 2.00 0.10 
Cognac—  4.92 —   —   —   —   —   
Alcohol—  1.97 —   —   —   —   —   
Vanilla essence—  1.29 —   —   —   —   —   
Total563.21 2.23 13.24 76.71 455.04 
Output in finished product93.3 553.63 2.2  13.01 75.4  447.30 
Mass fraction by dry matter553.63 2.3  13.01 80.8  447.30 
To the aqueous phase91.9  
List of recipes

Recipe on No. 147 Caramel "Hockey", wrapped contained in handbooks:

calculations, forms, documents: