KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with honey fillings → No. 154 Cinderella caramel, wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 154 Cinderella caramel, wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 244.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85109.54 109.37 —   —   99.75 109.27 
Starch syrup78.0 76.60 59.75 0.30 0.23 42.75 32.75 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 64.38 47.64 8.57 5.52 44.56/11.39 28.69/7.33 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.40 7.06 82.50 6.93 —/0.80 —/0.070
Natural honey78.0 6.99 5.45 —   —   77.27 5.40 
Sign up69.0 4.11 2.84 —   —   67.00 2.75 
Vanilla essence—  0.32 —   —   —   —   —   
Total232.11 5.19 12.68 75.18 183.67 
Output in finished product93.3 228.01 5.1  12.46 73.9  180.43 
Mass fraction by dry matter228.01 5.5  12.46 79.1  180.43 
To the aqueous phase91.7  
List of recipes

Recipe on No. 154 Cinderella caramel, wrapped contained in handbooks:

calculations, forms, documents: