KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 060 Caramel "Blackberry", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 060 Caramel "Blackberry", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 902.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85511.06 510.30 —   —   99.75 509.78 
Apple puree [GOST]10.0 279.84 27.98 0.0920.26 8.62324.13 
Blackberry puree10.0 279.84 27.98 —   —   —   —   
Starch syrup78.0 254.99 198.90 0.30 0.76 42.75 109.01 
Total765.16 0.11 1.02 71.22 642.92 
Output in finished product84.0 758.27 0.1  1.01 70.6  637.13 
Mass fraction by dry matter758.27 0.1  1.01 84.0  637.13 
To the aqueous phase81.5  
List of recipes

No. 060 Caramel "Blackberry", wrapped (Filling) included in recipes:

No. 060 Caramel "Blackberry", wrappedReady caramel

Recipe on No. 060 Caramel "Blackberry", wrapped (Filling) contained in handbooks:

calculations, forms, documents: