KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Candy caramel → №033 Caramel "Firefly", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №033 Caramel "Firefly", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 609.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85434.81 434.16 —   —   99.75 433.72 
Starch syrup78.0 217.41 169.58 0.30 0.65 42.75 92.94 
Citric acid (E330)91.2 6.03 5.50 —   —   —   —   
Citrus essence—  0.61 —   —   —   —   —   
Yellow paint—  0.46 —   —   —   —   —   
Total609.24 0.11 0.65 86.41 526.66 
Output in finished product98.3 598.88 0.1  0.64 84.9  517.70 
Mass fraction by dry matter598.88 0.1  0.64 86.4  517.70 
To the aqueous phase98.0  
List of recipes

Recipe on №033 Caramel "Firefly", wrapped contained in handbooks:

calculations, forms, documents: