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 → Finished glossy caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 252.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85171.22 170.96 —   —   99.75 170.79 
Starch syrup78.0 84.60 65.99 0.30 0.25 42.75 36.17 
Apple puree [GOST]10.0 35.62 3.56 0.0920.0308.6233.07 
Lactic acid (E270)40.0 1.30 0.52 —   —   —   —   
Citric acid (E330)91.2 0.75 0.68 —   —   —   —   
Sign up—  0.25 —   —   —   —   —   
Dye—  0.19 —   —   —   —   —   
Talc (E553(iii))100.0 0.13 0.13 —   —   —   —   
Coconut oil100.0 0.10 0.10 100.00 0.10 —   —   
Paraffin (E905c(i))100.0 0.0510.051—   —   —   —   
Sign up100.0 0.0510.051—   —   —   —   
Total242.04 0.15 0.38 83.11 210.03 
Output in finished product94.2 238.17 0.1  0.37 81.8  206.67 
Mass fraction by dry matter238.17 0.2  0.37 86.8  206.67 
To the aqueous phase93.4  
List of recipes

calculations, forms, documents: