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 → No. 020 Montpensier lollipop in sugar → Caramel without sprinkling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 020 Montpensier lollipop in sugar Caramel without sprinkling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 19 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8513.54 13.52 —   —   99.75 13.51 
Starch syrup78.0 6.77 5.28 0.30 0.02042.75 2.89 
Citric acid (E330)91.2 0.11 0.10 —   —   —   —   
Dye—  0.019—   —   —   —   —   
Essence—  0.019—   —   —   —   —   
Total18.90 0.11 0.02086.32 16.40 
Output in finished product98.3 18.67 0.1  0.02085.3  16.20 
Mass fraction by dry matter18.67 0.1  0.02086.8  16.20 
To the aqueous phase98.0  
List of recipes

No. 020 Montpensier lollipop in sugar (Caramel without sprinkling) included in recipes:

No. 020 Montpensier lollipop in sugarReady caramel

Recipe on No. 020 Montpensier lollipop in sugar (Caramel without sprinkling) contained in handbooks:

calculations, forms, documents: