KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Candy caramel → No. 020 Montpensier lollipop in sugar → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 020 Montpensier lollipop in sugar Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 921.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85693.85 692.81 —   —   99.75 692.12 
Starch syrup78.0 287.93 224.59 0.30 0.86 42.75 123.09 
Citric acid (E330)91.2 4.84 4.42 —   —   —   —   
Dye—  0.81 —   —   —   —   —   
Essence—  0.81 —   —   —   —   —   
Total921.81 0.0900.86 88.46 815.21 
Output in finished product98.5 907.43 0.1  0.85 87.1  802.49 
Mass fraction by dry matter907.43 0.1  0.85 88.4  802.49 
To the aqueous phase98.3  
List of recipes

Recipe on No. 020 Montpensier lollipop in sugar contained in handbooks:

calculations, forms, documents: