KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 062 Caramel "Kalina", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 062 Caramel "Kalina", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 347.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85231.10 230.75 —   —   99.75 230.52 
Starch syrup78.0 115.55 90.13 0.30 0.35 42.75 49.40 
Apple puree [GOST]10.0 46.88 4.69 0.0920.0408.6234.04 
Viburnum puree10.0 23.44 2.34 —   —   —   —   
Citric acid (E330)91.2 2.10 1.92 —   —   —   —   
Sign up40.0 0.94 0.38 —   —   —   —   
Vanilla essence—  0.23 —   —   —   —   —   
Total330.20 0.11 0.39 81.64 283.96 
Output in finished product93.3 324.36 0.1  0.38 80.2  278.94 
Mass fraction by dry matter324.36 0.1  0.38 86.0  278.94 
To the aqueous phase92.2  
List of recipes

Recipe on No. 062 Caramel "Kalina", wrapped contained in handbooks:

calculations, forms, documents: