KondiDoc: технологические расчеты в кондитерском производстве
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Ready caramel → Raspberry in cara. No. 303 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Ready caramel Raspberry in cara. No. 303

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 431.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85253.31 252.93 —   —   99.75 252.68 
Starch syrup78.0 155.25 121.10 0.30 0.47 42.75 66.37 
Raspberry puree10.0 66.15 6.61 —   —   —   —   
Powdered sugar99.8518.19 18.16 —   —   99.80 18.15 
Coconut oil100.0 7.76 7.76 100.00 7.76 —   —   
Sign up—  2.36 —   —   —   —   —   
Citric acid (E330)91.2 2.34 2.14 —   —   —   —   
Alcohol—  1.57 —   —   —   —   —   
Essence raspberry—  0.34 —   —   —   —   —   
Indigo dye (E132)—  0.055—   —   —   —   —   
Sign up—  0.026—   —   —   —   —   
Total408.69 1.91 8.23 78.09 337.20 
Output in finished product93.5 403.91 1.9  8.13 77.2  333.26 
Mass fraction by dry matter403.91 2.0  8.13 82.5  333.26 
To the aqueous phase92.3  
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