KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Candy caramel → №017 Montpensier "Assorted colored" in sugar → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 Montpensier "Assorted colored" in sugar Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 247 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85184.19 183.91 —   —   99.75 183.73 
Starch syrup78.0 79.49 62.00 0.30 0.24 42.75 33.98 
Citric acid (E330)91.2 1.34 1.22 —   —   —   —   
Essence—  0.22 —   —   —   —   —   
Dye—  0.045—   —   —   —   —   
Total247.13 0.10 0.24 88.14 217.71 
Output in finished product98.5 243.28 0.1  0.24 86.8  214.32 
Mass fraction by dry matter243.28 0.1  0.24 88.1  214.32 
To the aqueous phase98.3  
List of recipes

Recipe on №017 Montpensier "Assorted colored" in sugar contained in handbooks:

calculations, forms, documents: