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 → Caramel mass → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 181.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85128.59 128.39 —   —   99.75 128.27 
Starch syrup78.0 64.29 50.15 0.30 0.19 42.75 27.48 
Citric acid (E330)91.2 0.73 0.66 —   —   —   —   
Dye—  0.18 —   —   —   —   —   
Essence—  0.18 —   —   —   —   —   
Total179.20 0.10 0.19 85.86 155.75 
Output in finished product97.9 177.59 0.1  0.19 85.1  154.35 
Mass fraction by dry matter177.59 0.1  0.19 86.9  154.35 
To the aqueous phase97.6  
List of recipes

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

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

calculations, forms, documents: