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 → Ready caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 105 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8569.68 69.58 —   —   99.75 69.51 
Starch syrup78.0 34.84 27.18 0.30 0.10 42.75 14.89 
Apple puree [GOST]10.0 20.33 2.03 0.0920.0208.6231.75 
Lactic acid (E270)40.0 0.74 0.30 —   —   —   —   
Citric acid (E330)91.2 0.41 0.38 —   —   —   —   
Sign up—  0.11 —   —   —   —   —   
Blue paint—  0.017—   —   —   —   —   
Yellow paint—  0.017—   —   —   —   —   
Total99.46 0.11 0.12 82.05 86.15 
Output in finished product93.0 97.70 0.1  0.12 80.6  84.63 
Mass fraction by dry matter97.70 0.1  0.12 86.6  84.63 
To the aqueous phase92.1  
List of recipes

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

calculations, forms, documents: