KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with whipped fillings → No. 229 Caramel "Gnomes", wrapped → No. 229 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 229 Caramel "Gnomes", wrapped No. 229

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 963.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85630.22 629.28 —   —   99.75 628.64 
Starch syrup78.0 354.59 276.58 0.30 1.06 42.75 151.59 
Apple puree [GOST]10.0 72.23 7.22 0.0920.0708.6236.23 
Apricot puree10.0 48.13 4.81 0.0600.0305.33 2.57 
Powdered sugar99.8511.56 11.54 —   —   99.80 11.54 
Sign up—  3.89 —   —   —   —   —   
Cognac—  3.89 —   —   —   —   —   
Raw egg white12.0 3.69 0.44 —   —   0.9450.030
Citric acid (E330)91.2 3.21 2.93 —   —   —   —   
Essence orange—  0.78 —   —   —   —   —   
Sign up—  0.54 —   —   —   —   —   
Total932.80 0.12 1.16 83.11 800.60 
Output in finished product95.1 916.29 0.1  1.14 81.6  786.43 
Mass fraction by dry matter916.29 0.1  1.14 85.8  786.43 
To the aqueous phase94.4  
List of recipes

Recipe on No. 229 Caramel "Gnomes", wrapped contained in handbooks:

calculations, forms, documents: