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All groups → All products → Caramel → Candy caramel → №026 Montpensier "Rops" opened in a container → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №026 Montpensier "Rops" opened in a container Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 751.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85536.23 535.43 —   —   99.75 534.89 
Starch syrup78.0 268.12 209.13 0.30 0.80 42.75 114.62 
Citric acid (E330)91.2 6.03 5.50 —   —   —   —   
Gooseberry essence—  0.38 —   —   —   —   —   
Lemon essence—  0.38 —   —   —   —   —   
Sign up—  0.11 —   —   —   —   —   
Indigo dye (E132)—  0.038—   —   —   —   —   
Total750.06 0.11 0.80 86.44 649.51 
Output in finished product98.3 738.81 0.1  0.79 85.1  639.77 
Mass fraction by dry matter738.81 0.1  0.79 86.6  639.77 
To the aqueous phase98.1  
List of recipes

Recipe on №026 Montpensier "Rops" opened in a container contained in handbooks:

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