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 → Caramel with fruit and berry fillings → No. 044 Caramel "Apricot", wrapped → Caramel mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 044 Caramel "Apricot", wrapped Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 209.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85147.61 147.38 —   —   99.75 147.24 
Starch syrup78.0 73.80 57.57 0.30 0.22 42.75 31.55 
Citric acid (E330)91.2 1.88 1.72 —   —   —   —   
Essence apricot—  0.21 —   —   —   —   —   
Yellow paint—  0.079—   —   —   —   —   
Sign up—  0.077—   —   —   —   —   
Total206.67 0.11 0.22 85.46 178.79 
Output in finished product97.9 204.81 0.1  0.22 84.7  177.18 
Mass fraction by dry matter204.81 0.1  0.22 86.5  177.18 
To the aqueous phase97.6  
List of recipes

No. 044 Caramel "Apricot", wrapped (Caramel mass) included in recipes:

No. 044 Caramel "Apricot", wrappedReady caramel

Recipe on No. 044 Caramel "Apricot", wrapped (Caramel mass) contained in handbooks:

calculations, forms, documents: