KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Candy caramel → No. 001 Caramel "Anisol", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 001 Caramel "Anisol", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 497.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85357.46 356.92 —   —   99.75 356.57 
Starch syrup78.0 178.73 139.41 0.30 0.54 42.75 76.41 
Alcohol—  1.32 —   —   —   —   —   
Salt96.5 0.75 0.72 —   —   —   —   
Anise oil—  0.17 —   —   —   —   —   
Sign up—  0.12 —   —   —   —   —   
Yellow paint—  0.025—   —   —   —   —   
Total497.06 0.11 0.54 87.00 432.98 
Output in finished product98.2 488.61 0.1  0.53 85.5  425.62 
Mass fraction by dry matter488.61 0.1  0.53 87.1  425.62 
To the aqueous phase97.9  
List of recipes

Recipe on No. 001 Caramel "Anisol", wrapped contained in handbooks:

calculations, forms, documents: