KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 055 Caramel "Counter", glazed wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 055 Caramel "Counter", glazed wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 185.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8593.10 92.96 —   —   99.75 92.87 
Fat glaze99.0 46.93 46.46 37.35 17.53 46.89 22.01 
Starch syrup78.0 46.55 36.31 0.30 0.14 42.75 19.90 
Apple puree [GOST]10.0 18.87 1.89 0.0920.0208.6231.63 
Fruit cooking69.0 1.99 1.37 —   —   67.00 1.33 
Sign up—  0.99 —   —   —   —   —   
Citric acid (E330)91.2 0.60 0.55 —   —   —   —   
Lactic acid (E270)40.0 0.40 0.16 —   —   —   —   
Fruit essence—  0.12 —   —   —   —   —   
Total179.70 9.55 17.69 74.37 137.74 
Output in finished product95.2 176.24 9.4  17.35 72.9  135.09 
Mass fraction by dry matter176.24 9.8  17.35 76.7  135.09 
To the aqueous phase93.8  
List of recipes

Recipe on No. 055 Caramel "Counter", glazed wrapped contained in handbooks:

calculations, forms, documents: