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 → Ready glazed caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 545.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85253.19 252.81 —   —   99.75 252.56 
Chocolate glaze [Skurikhin]99.1 138.11 136.87 34.47 47.61 48.15 66.50 
Starch syrup78.0 126.03 98.30 0.30 0.38 42.75 53.88 
Apple puree [GOST]10.0 52.98 5.30 0.0920.0508.6234.57 
Citrus brew69.0 9.59 6.61 —   —   67.00 6.43 
Sign up40.0 2.22 0.89 —   —   —   —   
Citric acid (E330)91.2 1.64 1.50 —   —   —   —   
Citrus essence—  0.41 —   —   —   —   —   
Yellow paint—  0.21 —   —   —   —   —   
Total502.28 8.81 48.04 70.42 383.94 
Output in finished product90.4 492.59 8.6  47.11 69.1  376.53 
Mass fraction by dry matter492.59 9.6  47.11 76.4  376.53 
To the aqueous phase87.7  
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