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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 559.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85246.69 246.32 —   —   99.75 246.07 
Fat glaze99.0 141.66 140.24 37.35 52.91 46.89 66.42 
Starch syrup78.0 123.95 96.68 0.30 0.37 42.75 52.99 
Apple puree [GOST]10.0 56.27 5.63 0.0920.0508.6234.85 
Wheat flour 1s85.5 27.05 23.13 1.29 0.35 1.79 0.48 
Sign up40.0 3.77 1.51 —   —   —   —   
Citric acid (E330)91.2 1.69 1.54 —   —   —   —   
Cornel essence—  0.47 —   —   —   —   —   
Total515.04 9.60 53.68 66.30 370.81 
Output in finished product90.3 505.10 9.4  52.64 65.0  363.65 
Mass fraction by dry matter505.10 10.4  52.64 72.0  363.65 
To the aqueous phase87.0  
List of recipes

Recipe on No. 045 Caramel "Aktobe", glazed, wrapped contained in handbooks:

calculations, forms, documents: