KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with whipped fillings → No. 234 Caramel "Nezhinskaya rowan", wrapped → No. 234 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 234 Caramel "Nezhinskaya rowan", wrapped No. 234

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 900 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85532.35 531.55 —   —   99.75 531.02 
Starch syrup78.0 370.68 289.13 0.30 1.11 42.75 158.47 
Apple puree [GOST]10.0 112.14 11.21 0.0920.10 8.6239.67 
Rowan puree10.0 54.55 5.46 —   —   —   —   
Rowan tincture—  15.16 —   —   —   —   —   
Sign up99.859.70 9.68 —   —   99.80 9.68 
Raw egg white12.0 6.06 0.73 —   —   0.9450.060
Citric acid (E330)91.2 3.93 3.59 —   —   —   —   
Alcohol—  3.03 —   —   —   —   —   
Vanilla essence—  0.61 —   —   —   —   —   
Sign up—  0.30 —   —   —   —   —   
Paint red—  0.15 —   —   —   —   —   
Yellow paint—  0.15 —   —   —   —   —   
Total851.35 0.13 1.21 78.77 708.90 
Output in finished product92.9 836.28 0.1  1.19 77.4  696.35 
Mass fraction by dry matter836.28 0.1  1.19 83.3  696.35 
To the aqueous phase91.6  
List of recipes

Recipe on No. 234 Caramel "Nezhinskaya rowan", wrapped contained in handbooks:

calculations, forms, documents: