KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fondant fillings → No. 175 Caramel "Fondant", in sugar → No. 175 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 175 Caramel "Fondant", in sugar No. 175

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 496.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85372.99 372.43 —   —   99.75 372.06 
Starch syrup78.0 142.49 111.15 0.30 0.43 42.75 60.91 
water—  6.47 —   —   —   —   —   
Citric acid (E330)91.2 1.02 0.93 —   —   —   —   
Essence—  0.45 —   —   —   —   —   
Sign up—  0.064—   —   —   —   —   
Total484.50 0.0900.43 87.24 432.97 
Output in finished product96.1 476.94 0.1  0.42 85.9  426.21 
Mass fraction by dry matter476.94 0.1  0.42 89.4  426.21 
To the aqueous phase95.7  
List of recipes

Recipe on No. 175 Caramel "Fondant", in sugar contained in handbooks:

calculations, forms, documents: