KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → №069 "Gooseberry", "Tangerines" in sugar → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №069 "Gooseberry", "Tangerines" in sugar Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 154.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8586.80 86.67 —   —   99.75 86.58 
Apple puree [GOST]10.0 85.03 8.50 0.0920.0808.6237.33 
Starch syrup78.0 43.40 33.85 0.30 0.13 42.75 18.55 
Lactic acid (E270)40.0 3.09 1.24 —   —   —   —   
Essence—  0.15 —   —   —   —   —   
Total130.26 0.14 0.21 72.74 112.46 
Output in finished product83.5 129.09 0.1  0.21 72.1  111.45 
Mass fraction by dry matter129.09 0.2  0.21 86.3  111.45 
To the aqueous phase81.4  
List of recipes

№069 "Gooseberry", "Tangerines" in sugar (Filling) included in recipes:

№069 "Gooseberry", "Tangerines" in sugarCaramel without sprinkling
№069 "Gooseberry", "Tangerines" in sugarReady caramel, sprinkle. sugar

calculations, forms, documents: