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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 044 Caramel "Apricot", wrapped → Ready caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 190.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85126.56 126.37 —   —   99.75 126.24 
Starch syrup78.0 63.28 49.36 0.30 0.19 42.75 27.05 
Apple puree [GOST]10.0 19.29 1.93 0.0920.0208.6231.66 
Apricot puree10.0 19.29 1.93 0.0600.0105.33 1.03 
Lactic acid (E270)40.0 1.29 0.51 —   —   —   —   
Sign up91.2 1.15 1.05 —   —   —   —   
Essence apricot—  0.19 —   —   —   —   —   
Yellow paint—  0.049—   —   —   —   —   
Paint red—  0.047—   —   —   —   —   
Total181.15 0.12 0.22 81.75 155.98 
Output in finished product93.3 177.94 0.1  0.22 80.3  153.22 
Mass fraction by dry matter177.94 0.1  0.22 86.1  153.22 
To the aqueous phase92.3  
List of recipes

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

calculations, forms, documents: