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 → №075 Caramel "Mandarin", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №075 Caramel "Mandarin", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 639.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85342.49 341.98 —   —   99.75 341.63 
Apple puree [GOST]10.0 326.14 32.61 0.0920.30 8.62328.12 
Starch syrup78.0 171.25 133.57 0.30 0.51 42.75 73.21 
Tangerine supply60.0 47.96 28.78 —   —   —   —   
Lactic acid (E270)40.0 12.79 5.12 —   —   —   —   
Sign up—  0.63 —   —   —   —   —   
Total542.06 0.13 0.81 69.27 442.96 
Output in finished product84.0 537.18 0.1  0.80 68.6  438.97 
Mass fraction by dry matter537.18 0.1  0.80 81.7  438.97 
To the aqueous phase81.1  
List of recipes

№075 Caramel "Mandarin", wrapped (Filling) included in recipes:

№075 Caramel "Mandarin", wrappedReady caramel

Recipe on №075 Caramel "Mandarin", wrapped (Filling) contained in handbooks:

calculations, forms, documents: