KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Candy caramel → No. 011 Caramel "Duchess", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 011 Caramel "Duchess", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 725.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85517.62 516.85 —   —   99.75 516.33 
Starch syrup78.0 258.81 201.87 0.30 0.78 42.75 110.64 
Citric acid (E330)91.2 7.17 6.54 —   —   —   —   
Essence of duchess—  0.55 —   —   —   —   —   
Vanilla essence—  0.36 —   —   —   —   —   
Sign up—  0.15 —   —   —   —   —   
Blue paint—  0.036—   —   —   —   —   
Total725.26 0.11 0.78 86.43 626.97 
Output in finished product98.3 712.93 0.1  0.77 85.0  616.31 
Mass fraction by dry matter712.93 0.1  0.77 86.4  616.31 
To the aqueous phase98.0  
List of recipes

Recipe on No. 011 Caramel "Duchess", wrapped contained in handbooks:

calculations, forms, documents: