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 → Caramel mass → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 70.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8549.67 49.59 —   —   99.75 49.55 
Starch syrup78.0 24.83 19.37 0.30 0.07042.75 10.61 
Citric acid (E330)91.2 0.42 0.38 —   —   —   —   
Total69.35 0.10 0.07085.70 60.16 
Output in finished product97.9 68.73 0.1  0.07084.9  59.62 
Mass fraction by dry matter68.73 0.1  0.07086.7  59.62 
To the aqueous phase97.6  
List of recipes

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

No. 060 Caramel "Blackberry", wrappedReady caramel

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

calculations, forms, documents: