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All groups → All products → Caramel → Caramel with fruit and berry fillings → №075 Caramel "Mandarin", wrapped → Caramel mass → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 42.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8529.90 29.85 —   —   99.75 29.83 
Starch syrup78.0 14.95 11.66 0.30 0.04042.75 6.39 
Citric acid (E330)91.2 0.41 0.37 —   —   —   —   
Essence tangerine—  0.042—   —   —   —   —   
Paint red—  0.021—   —   —   —   —   
Sign up—  0.021—   —   —   —   —   
Total41.89 0.0900.04085.42 36.22 
Output in finished product97.9 41.51 0.1  0.04084.6  35.89 
Mass fraction by dry matter41.51 0.1  0.04086.5  35.89 
To the aqueous phase97.6  
List of recipes

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

№075 Caramel "Mandarin", wrappedReady caramel

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

calculations, forms, documents: