KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fondant fillings → No. 162 Caramel "Bunny-Zaznayka", wrapped → No. 162 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 162 Caramel "Bunny-Zaznayka", wrapped No. 162

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 913 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85657.07 656.08 —   —   99.75 655.43 
Starch syrup78.0 257.93 201.19 0.30 0.77 42.75 110.27 
Carrot syrup68.0 40.93 27.83 —   —   —   —   
water—  7.42 —   —   —   —   —   
Citric acid (E330)91.2 4.50 4.10 —   —   —   —   
Sign up—  0.69 —   —   —   —   —   
Yellow paint—  0.10 —   —   —   —   —   
Total889.21 0.0800.77 83.87 765.70 
Output in finished product95.7 873.47 0.1  0.76 82.4  752.15 
Mass fraction by dry matter873.47 0.1  0.76 86.1  752.15 
To the aqueous phase95.0  
List of recipes

Recipe on No. 162 Caramel "Bunny-Zaznayka", wrapped contained in handbooks:

calculations, forms, documents: