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All groups → All products → Caramel → Candy caramel → №023 Montpensier "Lemon-orange peels" in a container → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №023 Montpensier "Lemon-orange peels" in a container Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 801.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85570.96 570.10 —   —   99.75 569.53 
Starch syrup78.0 285.48 222.67 0.30 0.86 42.75 122.04 
Citric acid (E330)91.2 8.04 7.33 —   —   —   —   
Citrus essence—  0.80 —   —   —   —   —   
Paint red—  0.20 —   —   —   —   —   
Sign up—  0.20 —   —   —   —   —   
Total800.11 0.11 0.86 86.24 691.57 
Output in finished product98.3 788.11 0.1  0.85 84.9  681.20 
Mass fraction by dry matter788.11 0.1  0.85 86.4  681.20 
To the aqueous phase98.0  
List of recipes

Recipe on №023 Montpensier "Lemon-orange peels" in a container contained in handbooks:

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