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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 045 Caramel "Aktobe", glazed, wrapped → Unglazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 045 Caramel "Aktobe", glazed, wrapped Unglazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 100.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8558.40 58.31 —   —   99.75 58.25 
Starch syrup78.0 29.34 22.89 0.30 0.09042.75 12.54 
Apple puree [GOST]10.0 13.32 1.33 0.0920.0108.6231.15 
Wheat flour 1s85.5 6.40 5.48 1.29 0.0801.79 0.11 
Lactic acid (E270)40.0 0.89 0.36 —   —   —   —   
Sign up91.2 0.40 0.36 —   —   —   —   
Cornel essence—  0.11 —   —   —   —   —   
Total88.72 0.18 0.18 71.83 72.05 
Output in finished product87.4 87.66 0.2  0.18 71.0  71.19 
Mass fraction by dry matter87.66 0.2  0.18 81.2  71.19 
To the aqueous phase84.9  
List of recipes

No. 045 Caramel "Aktobe", glazed, wrapped (Unglazed caramel) included in recipes:

No. 045 Caramel "Aktobe", glazed, wrappedReady caramel

Recipe on No. 045 Caramel "Aktobe", glazed, wrapped (Unglazed caramel) contained in handbooks:

calculations, forms, documents: