Caramba $-$ Caramel Formula Design Spreadsheet $\backslash$begin$\{$tabular$\}\{|$c$|$c$|$c$|$c$|$c$|$c$|$c$|$c$|\}\backslash$hline & A & B & $\backslash (=\backslash$mathrm$\{$A$\}\backslash$times $\backslash$mathrm$\{$B$\}\backslash )$ & & & & $\backslash \backslash \backslash$hline Process Stage $\backslash$& Ingredient & Wet Wt per $100$ out & $\backslash \%$ Solids & Dry Weight & Protein & Fat & Carb & Ash $\backslash \backslash \backslash$hline $\backslash$multicolumn$\{8\}\{|$l$|\}\{$Premix$\}\backslash \backslash \backslash$hline Water & $15\mathrm{.}07$ & $0\mathrm{.}0\backslash \%$ & $\backslash (\backslash$cdot $\backslash )$ & $-$ & $-$ & $\backslash (\backslash$cdot $\backslash )$ & $-\backslash \backslash \backslash$hline Sugar, granulated & $25\mathrm{.}12$ & $99\mathrm{.}9\backslash \%$ & $25\mathrm{.}10$ & $-$ & $-$ & $25\mathrm{.}10$ & $0\mathrm{.}01\backslash \backslash \backslash$hline Corn syrup, $42$DE & $34\mathrm{.}26$ & $80\mathrm{.}1\backslash \%$ & $27\mathrm{.}44$ & $-$ & $-$ & $27\mathrm{.}41$ & $0\mathrm{.}03\backslash \backslash \backslash$hline Sweetened condensed milk & $23\mathrm{.}60$ & $73\mathrm{.}0\backslash \%$ & $17\mathrm{.}23$ & $2\mathrm{.}12$ & $2\mathrm{.}01$ & $12\mathrm{.}79$ & $0\mathrm{.}31\backslash \backslash \backslash$hline Vegetable fat, trans FA$-$free & $14\mathrm{.}01$ & $100\mathrm{.}0\backslash \%$ & $14\mathrm{.}01$ & $-$ & $14\mathrm{.}01$ & $-$ & $-\backslash \backslash \backslash$hline Salt & $1\mathrm{.}07$ & $100\mathrm{.}0\backslash \%$ & $1\mathrm{.}07$ & $-$ & $-$ & $-$ & $1\mathrm{.}07\backslash \backslash \backslash$hline Veglecithin & $0\mathrm{.}19$ & $100\mathrm{.}0\backslash \%$ & $0\mathrm{.}19$ & $-$ & $0\mathrm{.}19$ & $\backslash (\backslash$cdot $\backslash )$ & $-\backslash \backslash \backslash$hline Total Premix & $113\mathrm{.}32$ & $75\mathrm{.}0\backslash \%$ & $85\mathrm{.}04$ & $2\mathrm{.}12$ & $16\mathrm{.}20$ & $65\mathrm{.}30$ & $1\mathrm{.}41\backslash \backslash \backslash$hline $\backslash$multicolumn$\{8\}\{|$l$|\}\{$Evaporation$\}\backslash \backslash \backslash$hline Premix, dissolved, emulsified & $113\mathrm{.}32$ & $75\mathrm{.}0\backslash \%$ & $85\mathrm{.}04$ & $2\mathrm{.}12$ & $16\mathrm{.}20$ & $65\mathrm{.}30$ & $1\mathrm{.}41\backslash \backslash \backslash$hline Water evaporated & $(13\mathrm{.}32)$ & $0\mathrm{.}0\backslash \%$ & $-$ & $-$ & $-$ & $-$ & $\backslash (\backslash$cdots $\backslash )\backslash \backslash \backslash$hline Caramel, cooled & $100\mathrm{.}00$ & $85\mathrm{.}0\backslash \%$ & $85\mathrm{.}04$ & $2\mathrm{.}12$ & $16\mathrm{.}20$ & $65\mathrm{.}30$ & $1\mathrm{.}41\backslash \backslash \backslash$hline $\backslash$multicolumn$\{2\}\{|$l$|\}\{\backslash$multirow$[$t$]\{2\}\{*\}\{*$Wt unit per design recipe $($g$,$ kg$,$ or lb per bat or per hour$)\}\}$ & $\backslash$multicolumn$\{2\}\{|$l$|\}\{$ch $\backslash \%$ of Dry Solids$\}$ & $2\mathrm{.}5\backslash \%$ & $19\mathrm{.}1\backslash \%$ & $76\mathrm{.}8\backslash \%$ & $1\mathrm{.}7\backslash \%\backslash \backslash \backslash$hline & & $\backslash$multicolumn$\{2\}\{|$l$|\}\{\backslash \%$ of Wet Out$\}$ & $2\mathrm{.}1\backslash \%$ & $16\mathrm{.}2\backslash \%$ & $65\mathrm{.}3\backslash \%$ & $1\mathrm{.}4\backslash \%\backslash \backslash \backslash$hline $\backslash$end$\{$tabular$\}$ Add additional columns for further compositional break out as needed Formula Modification

$-$ Modify Caramba Caramel Formulation to achieve a $\backslash (25\backslash \%\backslash )$ reduction in sugars.

$-$ Optional ingredients to choose from: sucralose, acesulfame$-$K$,$ monk fruit extract, polydextrose, inulin, maltodextrose