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All groups → All products → Caramel → Caramel with liqueur fillings → No. 150 Caramel "Chocolate-cognac", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 150 Caramel "Chocolate-cognac", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 489.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85253.78 253.39 —   —   99.75 253.15 
Starch syrup78.0 156.31 121.92 0.30 0.47 42.75 66.82 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 58.60 43.37 8.57 5.02 44.56/11.39 26.11/6.67 
Powdered sugar99.8524.82 24.78 —   —   99.80 24.77 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.54 11.37 82.50 11.17 —/0.80 —/0.11 
Sign up—  11.34 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 6.90 6.55 15.00 1.04 2.00 0.14 
Cocoa mass97.4 1.38 1.35 48.97 0.68 0.99 0.010
Vanilla essence—  0.49 —   —   —   —   —   
Total462.73 3.76 18.38 76.76 375.41 
Output in finished product93.0 454.86 3.7  18.07 75.5  369.03 
Mass fraction by dry matter454.86 4.0  18.07 81.1  369.03 
To the aqueous phase91.5  
List of recipes

Recipe on No. 150 Caramel "Chocolate-cognac", wrapped contained in handbooks:

calculations, forms, documents: