KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 073 Caramel "Raspberry", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 073 Caramel "Raspberry", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 924.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85518.99 518.21 —   —   99.75 517.69 
Apple puree [GOST]10.0 277.29 27.73 0.0920.26 8.62323.91 
Raspberry puree10.0 277.29 27.73 —   —   —   —   
Starch syrup78.0 259.50 202.41 0.30 0.78 42.75 110.94 
Lactic acid (E270)40.0 18.49 7.39 —   —   —   —   
Sign up—  0.91 —   —   —   —   —   
Total783.47 0.11 1.04 70.60 652.54 
Output in finished product84.0 776.41 0.1  1.03 70.0  646.66 
Mass fraction by dry matter776.41 0.1  1.03 83.3  646.66 
To the aqueous phase81.4  
List of recipes

No. 073 Caramel "Raspberry", wrapped (Filling) included in recipes:

No. 073 Caramel "Raspberry", wrappedReady caramel

Recipe on No. 073 Caramel "Raspberry", wrapped (Filling) contained in handbooks:

calculations, forms, documents: