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 → Caramal without gloss → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 059 Caramel "Dessert pillow", glossy Caramal without gloss

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 475.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85323.53 323.05 —   —   99.75 322.72 
Starch syrup78.0 161.77 126.18 0.30 0.49 42.75 69.16 
Apple puree [GOST]10.0 52.65 5.26 0.0920.0508.6234.54 
Citric acid (E330)91.2 2.29 2.09 —   —   —   —   
Lactic acid (E270)40.0 1.91 0.77 —   —   —   —   
Sign up—  0.48 —   —   —   —   —   
Dye—  0.38 —   —   —   —   —   
Total457.35 0.11 0.54 83.35 396.42 
Output in finished product95.0 451.87 0.1  0.53 82.4  391.67 
Mass fraction by dry matter451.87 0.1  0.53 86.7  391.67 
To the aqueous phase94.3  
List of recipes

No. 059 Caramel "Dessert pillow", glossy (Caramal without gloss) included in recipes:

No. 059 Caramel "Dessert pillow", glossyFinished glossy caramel

calculations, forms, documents: