KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with fruit and berry fillings → №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy → Caramel without gloss → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy Caramel without gloss

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 403.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85271.49 271.08 —   —   99.75 270.81 
Starch syrup78.0 135.74 105.88 0.30 0.41 42.75 58.03 
Apple puree [GOST]10.0 57.16 5.72 0.0920.0508.6234.93 
Lactic acid (E270)40.0 2.08 0.83 —   —   —   —   
Citric acid (E330)91.2 1.20 1.10 —   —   —   —   
Sign up—  0.40 —   —   —   —   —   
Dye—  0.30 —   —   —   —   —   
Total384.60 0.11 0.46 82.74 333.77 
Output in finished product94.2 380.00 0.1  0.45 81.8  329.78 
Mass fraction by dry matter380.00 0.1  0.45 86.8  329.78 
To the aqueous phase93.4  
List of recipes

№068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy (Caramel without gloss) included in recipes:

№068 Caramel "Gooseberry", "Lemons", "Tangerines" glossyFinished glossy caramel

calculations, forms, documents: