KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fondant fillings → No. 161 Caramel "Christmas tree", wrapped → No. 161 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 161 Caramel "Christmas tree", wrapped No. 161

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 929.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85639.24 638.28 —   —   99.75 637.64 
Starch syrup78.0 270.51 211.00 0.30 0.81 42.75 115.64 
Powdered sugar99.8546.91 46.84 —   —   99.80 46.82 
Strawberry puree10.0 43.33 4.33 —   —   —   —   
water—  11.22 —   —   —   —   —   
Sign up91.2 0.94 0.86 —   —   —   —   
Vanilla essence—  0.63 —   —   —   —   —   
Essence strawberry—  0.39 —   —   —   —   —   
Total901.31 0.0900.81 86.06 800.10 
Output in finished product95.2 885.35 0.1  0.80 84.5  785.93 
Mass fraction by dry matter885.35 0.1  0.80 88.8  785.93 
To the aqueous phase94.7  
List of recipes

Recipe on No. 161 Caramel "Christmas tree", wrapped contained in handbooks:

calculations, forms, documents: