KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 528.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85296.67 296.23 —   —   99.75 295.93 
Apple puree [GOST]10.0 290.62 29.06 0.0920.27 8.62325.06 
Starch syrup78.0 148.34 115.70 0.30 0.45 42.75 63.42 
Lactic acid (E270)40.0 10.57 4.23 —   —   —   —   
Essence—  0.53 —   —   —   —   —   
Total445.22 0.14 0.72 72.75 384.41 
Output in finished product83.5 441.21 0.1  0.71 72.1  380.95 
Mass fraction by dry matter441.21 0.2  0.71 86.3  380.95 
To the aqueous phase81.4  
List of recipes

№068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy (Filling) included in recipes:

№068 Caramel "Gooseberry", "Lemons", "Tangerines" glossyCaramel without gloss
№068 Caramel "Gooseberry", "Lemons", "Tangerines" glossyFinished glossy caramel

calculations, forms, documents: