KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Caramel mass (in halva) → Recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Caramel mass (in halva) Recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 162 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8595.29 95.15 —   —   99.75 95.05 
Starch syrup78.0 82.95 64.70 0.30 0.25 42.75 35.46 
Hydrochloric acid 10% solution (E507)—  0.11 —   —   —   —   —   
Bicarbonate soda (E500(ii))100.0 0.0320.032—   —   —   —   
Total159.88 0.15 0.25 80.56 130.51 
Output in finished product98.0 158.76 0.2  0.25 80.0  129.60 
Mass fraction by dry matter158.76 0.2  0.25 81.6  129.60 
To the aqueous phase97.6  
List of recipes

Caramel mass (in halva) (Recipe No. 3) included in recipes:

№05 Halva "Druzhkovskaya"No. 05
Knocked down caramel massRecipe No. 5
№15 Halva "Tenderness"No. 15
Knocked down caramel massRecipe No. 3
№14 Halva "Pleasure"No. 14

Recipe on Caramel mass (in halva) (Recipe No. 3) contained in handbooks:

calculations, forms, documents: