KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Candy caramel → №017 Montpensier "Assorted colored" in sugar → Caramel without sprinkling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 Montpensier "Assorted colored" in sugar Caramel without sprinkling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 943.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85672.51 671.50 —   —   99.75 670.83 
Starch syrup78.0 336.25 262.28 0.30 1.01 42.75 143.75 
Citric acid (E330)91.2 5.65 5.15 —   —   —   —   
Essence—  0.94 —   —   —   —   —   
Dye—  0.19 —   —   —   —   —   
Total938.93 0.11 1.01 86.36 814.58 
Output in finished product98.3 927.53 0.1  1.00 85.3  804.69 
Mass fraction by dry matter927.53 0.1  1.00 86.8  804.69 
To the aqueous phase98.1  
List of recipes

№017 Montpensier "Assorted colored" in sugar (Caramel without sprinkling) included in recipes:

№017 Montpensier "Assorted colored" in sugarReady caramel

Recipe on №017 Montpensier "Assorted colored" in sugar (Caramel without sprinkling) contained in handbooks:

calculations, forms, documents: