KondiDoc: технологические расчеты в кондитерском производстве
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Filling (caramel) → in car. No. 229 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Filling (caramel) in car. No. 229

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 957 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85388.90 388.31 —   —   99.75 387.93 
Starch syrup78.0 388.88 303.32 0.30 1.17 42.75 166.25 
Apple puree [GOST]10.0 355.66 35.57 0.0920.33 8.62330.67 
Apricot puree10.0 236.98 23.70 0.0600.14 5.33 12.63 
Powdered sugar99.8556.90 56.82 —   —   99.80 56.79 
Sign up—  19.14 —   —   —   —   —   
Cognac—  19.14 —   —   —   —   —   
Raw egg white12.0 18.18 2.18 —   —   0.9450.17 
Citric acid (E330)91.2 1.41 1.28 —   —   —   —   
Essence orange—  0.24 —   —   —   —   —   
Sign up—  0.24 —   —   —   —   —   
Total811.18 0.17 1.64 68.38 654.44 
Output in finished product84.0 803.88 0.2  1.63 67.8  648.55 
Mass fraction by dry matter803.88 0.2  1.63 80.7  648.55 
To the aqueous phase80.9  
List of recipes

Filling (caramel) (in car. No. 229) included in recipes:

No. 229 Caramel "Gnomes", wrappedNo. 229

Recipe on Filling (caramel) contained in handbooks:

calculations, forms, documents: