KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with honey fillings → No. 155 Caramel "Honey marzipan", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 155 Caramel "Honey marzipan", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 403.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85240.58 240.22 —   —   99.75 239.98 
Starch syrup78.0 140.74 109.78 0.30 0.42 42.75 60.17 
Artificial honey78.0 41.94 32.71 —   —   77.73 32.60 
Roasted cashew kernels [2]97.5 4.09 3.99 46.00 1.88 4.97 0.20 
Essence honey—  0.20 —   —   —   —   —   
Total386.70 0.57 2.30 82.58 332.95 
Output in finished product94.2 379.85 0.6  2.26 81.1  327.05 
Mass fraction by dry matter379.85 0.6  2.26 86.1  327.05 
To the aqueous phase93.3  
List of recipes

Recipe on No. 155 Caramel "Honey marzipan", wrapped contained in handbooks:

calculations, forms, documents: