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 → №027 Montpensier "Theatrical peas" in sugar → Caramel without sprinkling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №027 Montpensier "Theatrical peas" in sugar Caramel without sprinkling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 447.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85319.10 318.62 —   —   99.75 318.30 
Starch syrup78.0 159.55 124.45 0.30 0.48 42.75 68.21 
Citric acid (E330)91.2 2.68 2.45 —   —   —   —   
Dye—  0.45 —   —   —   —   —   
Essence—  0.45 —   —   —   —   —   
Total445.51 0.11 0.48 86.29 386.51 
Output in finished product98.3 440.11 0.1  0.47 85.2  381.83 
Mass fraction by dry matter440.11 0.1  0.47 86.8  381.83 
To the aqueous phase98.0  
List of recipes

№027 Montpensier "Theatrical peas" in sugar (Caramel without sprinkling) included in recipes:

№027 Montpensier "Theatrical peas" in sugarReady caramel

Recipe on №027 Montpensier "Theatrical peas" in sugar (Caramel without sprinkling) contained in handbooks:

calculations, forms, documents: