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All groups → All products → Caramel → Candy caramel → №028 Montpensier "Citrus sticks" in sugar → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №028 Montpensier "Citrus sticks" in sugar Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 58.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8543.15 43.09 —   —   99.75 43.04 
Starch syrup78.0 18.61 14.52 0.30 0.06042.75 7.96 
Citric acid (E330)91.2 0.53 0.48 —   —   —   —   
Citrus essence—  0.052—   —   —   —   —   
Yellow paint—  0.039—   —   —   —   —   
Total58.09 0.10 0.06087.78 51.00 
Output in finished product98.4 57.18 0.1  0.06086.4  50.20 
Mass fraction by dry matter57.18 0.1  0.06087.8  50.20 
To the aqueous phase98.2  
List of recipes

Recipe on №028 Montpensier "Citrus sticks" in sugar contained in handbooks:

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