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All groups → All products → Caramel → Candy caramel → №018 Montpensier "Barberry" in sugar → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №018 Montpensier "Barberry" in sugar Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 935.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85694.86 693.82 —   —   99.75 693.12 
Starch syrup78.0 299.69 233.76 0.30 0.90 42.75 128.12 
Citric acid (E330)91.2 8.43 7.69 —   —   —   —   
Essence of barberry—  0.70 —   —   —   —   —   
Vanilla essence—  0.46 —   —   —   —   —   
Sign up—  0.13 —   —   —   —   —   
Total935.27 0.10 0.90 87.80 821.24 
Output in finished product98.4 920.68 0.1  0.89 86.4  808.43 
Mass fraction by dry matter920.68 0.1  0.89 87.8  808.43 
To the aqueous phase98.2  
List of recipes

Recipe on №018 Montpensier "Barberry" in sugar contained in handbooks:

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