KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 050 Caramel "Victoria", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 050 Caramel "Victoria", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 879.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85496.88 496.14 —   —   99.75 495.64 
Apple puree [GOST]10.0 325.34 32.53 0.0920.30 8.62328.05 
Starch syrup78.0 248.45 193.79 0.30 0.75 42.75 106.21 
Strawberry puree10.0 158.27 15.83 —   —   —   —   
Lactic acid (E270)40.0 17.59 7.03 —   —   —   —   
Sign up—  0.86 —   —   —   —   —   
Total745.32 0.12 1.05 71.64 629.90 
Output in finished product84.0 738.61 0.1  1.04 71.0  624.23 
Mass fraction by dry matter738.61 0.1  1.04 84.5  624.23 
To the aqueous phase81.6  
List of recipes

No. 050 Caramel "Victoria", wrapped (Filling) included in recipes:

No. 050 Caramel "Victoria", wrappedReady caramel

Recipe on No. 050 Caramel "Victoria", wrapped (Filling) contained in handbooks:

calculations, forms, documents: