KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with whipped fillings → No. 230 Caramel "Bells", wrapped → No. 230 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 230 Caramel "Bells", wrapped No. 230

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 255.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85158.28 158.04 —   —   99.75 157.88 
Starch syrup78.0 103.99 81.11 0.30 0.31 42.75 44.46 
Blackcurrant puree10.0 24.31 2.43 —   —   —   —   
Powdered sugar99.853.01 3.01 —   —   99.80 3.00 
Raw egg white12.0 1.39 0.17 —   —   0.9450.010
Sign up97.4 1.13 1.10 48.97 0.55 0.99 0.010
Cognac—  1.04 —   —   —   —   —   
Vanilla essence—  0.26 —   —   —   —   —   
Citric acid (E330)91.2 0.0350.032—   —   —   —   
Total245.90 0.34 0.86 80.28 205.36 
Output in finished product94.4 241.54 0.3  0.84 78.9  201.72 
Mass fraction by dry matter241.54 0.3  0.84 83.5  201.72 
To the aqueous phase93.4  
List of recipes

Recipe on No. 230 Caramel "Bells", wrapped contained in handbooks:

calculations, forms, documents: