KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Candy caramel → No. 010 Caramel "Dzintars", opened in a container → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 010 Caramel "Dzintars", opened in a container Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 832 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85589.14 588.26 —   —   99.75 587.67 
Starch syrup78.0 294.57 229.76 0.30 0.88 42.75 125.93 
Citric acid (E330)91.2 12.50 11.40 —   —   —   —   
Dye—  0.83 —   —   —   —   —   
Fruit essence—  0.83 —   —   —   —   —   
Total829.42 0.11 0.88 85.77 713.60 
Output in finished product98.2 816.98 0.1  0.87 84.5  702.90 
Mass fraction by dry matter816.98 0.1  0.87 86.0  702.90 
To the aqueous phase97.9  
List of recipes

Recipe on No. 010 Caramel "Dzintars", opened in a container contained in handbooks:

calculations, forms, documents: