KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → №061 Caramel "Mystery", glazed wrapped → Unglazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №061 Caramel "Mystery", glazed wrapped Unglazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 426.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85261.32 260.93 —   —   99.75 260.67 
Starch syrup78.0 130.07 101.46 0.30 0.39 42.75 55.60 
Apple puree [GOST]10.0 54.69 5.47 0.0920.0508.6234.72 
Citrus brew69.0 9.89 6.83 —   —   67.00 6.63 
Lactic acid (E270)40.0 2.29 0.92 —   —   —   —   
Sign up91.2 1.70 1.55 —   —   —   —   
Citrus essence—  0.43 —   —   —   —   —   
Yellow paint—  0.21 —   —   —   —   —   
Total377.14 0.10 0.44 76.87 327.62 
Output in finished product87.4 372.63 0.1  0.43 76.0  323.70 
Mass fraction by dry matter372.63 0.1  0.43 86.9  323.70 
To the aqueous phase85.8  
List of recipes

№061 Caramel "Mystery", glazed wrapped (Unglazed caramel) included in recipes:

№061 Caramel "Mystery", glazed wrappedReady glazed caramel

calculations, forms, documents: