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 → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №027 Montpensier "Theatrical peas" in sugar Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 301.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85227.29 226.95 —   —   99.75 226.72 
Starch syrup78.0 94.32 73.57 0.30 0.28 42.75 40.32 
Citric acid (E330)91.2 1.59 1.45 —   —   —   —   
Dye—  0.26 —   —   —   —   —   
Essence—  0.26 —   —   —   —   —   
Total301.97 0.0900.28 88.45 267.04 
Output in finished product98.5 297.26 0.1  0.28 87.1  262.87 
Mass fraction by dry matter297.26 0.1  0.28 88.4  262.87 
To the aqueous phase98.3  
List of recipes

Recipe on №027 Montpensier "Theatrical peas" in sugar contained in handbooks:

calculations, forms, documents: