Desired: 100 kgs. of mix testing 12% fat, 11% MSNF, 14% sucrose, 3% corn syrup solids, 0.35% stabilizer, 0.15% emulsifier.
On hand: Cream 40% fat; milk 3.5% fat; condensed skim milk 35% solids; liquid sucrose 66% solids; regular conversion corn syrup 80% solids; stabilizer; emulsifier.
Solution via the Serum Point Method:
1. Calculate the pounds of condensed skim first, but determine serum of the mix as follows:
(a) Find the amount of liquid sucrose that must be added to provide 14 kg of sucrose solids:
14 kg sucrose x 100 kg liq. sucrose/66 kg sucrose = 21.21 kg.
(b) Find the amount of corn syrup that must be added to provide 3 kgs. of corn syrup solids:
3 kg solids x 100 kg liq. css/80 kg solids = 3.75 kg.
Serum of the mix is found by adding together the percentage of fat, liquid sucrose, liquid corn syrup, stabilizer and emulsifier and subtracting from 100:
Total 37.46 kg
100 - 37.46 = 62.54, the serum of the mix
Use formula:
(SNF needed - ( serum of mix x .09 )) / (% SNF in Cond. skim - 9) x 100
Substituting we have:
(11 - ( 62.54 x .09 )) / (35 - 9) x 100 = 20.65 kg of condensed skimmilk
2. Liquid sucrose required = 21.21 kg.
3. Liquid corn syrup required = 3.75 kg.
4. Stabilizer required = 0.35 kg.
5. Emulsifier required = 0.15 kg.
6. Find the amount of milk and cream needed:
100 - (20.65 + 21.21 + 3.75 + 0.35 + 0.15) = 53.89 kg.
7. Find the amount of cream needed by formula:
((kg fat needed - (kg cream and milk needed x (% fat in milk/100)))/(% fat in cream - % fat in milk)) x 100
Substituting we have:
(12 - ( 53.89 x 3.5/100 ))/(40 - 3.5) x 100 = 27.69 kg of cream.
8. Find the amount of milk required:
53.89 - 27.69 = 26.20 kgs. of milk.
PROOF:
| Ingredient | Total wt. (kg) | Wt. of Fat (kg) | Wt. of SNF (kg) | Wt. of Sugar (kg) | Wt. of Total Solids (kg) |
|---|---|---|---|---|---|
| Cream | 27.69 | 11.08 | 1.50 | -- | 12.58 |
| Milk | 26.20 | 0.92 | 2.27 | -- | 3.19 |
| Cond. Skim | 20.65 | -- | 7.23 | -- | 7.23 |
| Sucrose | 21.21 | -- | -- | 14.00 | 14.00 |
| Corn syrup solids | 3.75 | -- | -- | 3.00 | 3.00 |
| Stabilizer | 0.35 | -- | -- | -- | 0.35 |
| Emulsifier | 0.15 | -- | -- | -- | 0.15 |
| Totals | 100.00 | 12.00 | 11.00 | 17.00 | 40.50 |
Note: 12% fat + 11% snf + 14% sucrose + 3.0% css + 0.35% stab + 0.15% emul. = 40.5% TS