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 → Caramel mass → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 332.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85234.97 234.62 —   —   99.75 234.38 
Starch syrup78.0 117.49 91.64 0.30 0.35 42.75 50.23 
Citric acid (E330)91.2 1.99 1.82 —   —   —   —   
Dye—  0.33 —   —   —   —   —   
Essence—  0.33 —   —   —   —   —   
Total328.08 0.11 0.35 85.70 284.61 
Output in finished product97.9 325.13 0.1  0.35 84.9  282.05 
Mass fraction by dry matter325.13 0.1  0.35 86.7  282.05 
To the aqueous phase97.6  
List of recipes

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

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

calculations, forms, documents: