KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 052 Caramel "Cherry", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 052 Caramel "Cherry", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 677.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85380.24 379.67 —   —   99.75 379.29 
Apple puree [GOST]10.0 203.16 20.32 0.0920.19 8.62317.52 
Cherry puree10.0 203.16 20.32 —   —   —   —   
Starch syrup78.0 190.12 148.29 0.30 0.57 42.75 81.28 
Lactic acid (E270)40.0 13.54 5.42 —   —   —   —   
Sign up—  0.66 —   —   —   —   —   
Total574.01 0.11 0.76 70.60 478.09 
Output in finished product84.0 568.85 0.1  0.75 70.0  473.79 
Mass fraction by dry matter568.85 0.1  0.75 83.3  473.79 
To the aqueous phase81.4  
List of recipes

No. 052 Caramel "Cherry", wrapped (Filling) included in recipes:

No. 052 Caramel "Cherry", wrappedReady caramel

Recipe on No. 052 Caramel "Cherry", wrapped (Filling) contained in handbooks:

calculations, forms, documents: