KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 057 Caramel "Pear", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 057 Caramel "Pear", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 859.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85485.48 484.75 —   —   99.75 484.27 
Apple puree [GOST]10.0 472.50 47.25 0.0920.43 8.62340.74 
Starch syrup78.0 242.74 189.34 0.30 0.73 42.75 103.77 
Lactic acid (E270)40.0 17.18 6.87 —   —   —   —   
Pear essence—  0.84 —   —   —   —   —   
Total728.21 0.14 1.16 73.19 628.78 
Output in finished product84.0 721.64 0.1  1.15 72.5  623.11 
Mass fraction by dry matter721.64 0.2  1.15 86.3  623.11 
To the aqueous phase81.9  
List of recipes

No. 057 Caramel "Pear", wrapped (Filling) included in recipes:

No. 057 Caramel "Pear", wrappedReady caramel

Recipe on No. 057 Caramel "Pear", wrapped (Filling) contained in handbooks:

calculations, forms, documents: