KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 059 Caramel "Dessert pillow", glossy → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 059 Caramel "Dessert pillow", glossy Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 427.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85239.96 239.60 —   —   99.75 239.36 
Apple puree [GOST]10.0 235.07 23.51 0.0920.22 8.62320.27 
Starch syrup78.0 119.98 93.59 0.30 0.36 42.75 51.29 
Lactic acid (E270)40.0 8.55 3.42 —   —   —   —   
Essence—  0.43 —   —   —   —   —   
Total360.12 0.14 0.58 72.75 310.92 
Output in finished product83.5 356.88 0.1  0.57 72.1  308.12 
Mass fraction by dry matter356.88 0.2  0.57 86.3  308.12 
To the aqueous phase81.4  
List of recipes

No. 059 Caramel "Dessert pillow", glossy (Filling) included in recipes:

No. 059 Caramel "Dessert pillow", glossyFinished glossy caramel
No. 059 Caramel "Dessert pillow", glossyCaramal without gloss

calculations, forms, documents: