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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 770.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85504.31 503.55 —   —   99.75 503.05 
Starch syrup78.0 252.15 196.68 0.30 0.76 42.75 107.79 
Apple puree [GOST]10.0 132.46 13.25 0.0920.12 8.62311.42 
Tangerine supply60.0 19.48 11.69 —   —   —   —   
Lactic acid (E270)40.0 5.19 2.08 —   —   —   —   
Sign up91.2 5.00 4.56 —   —   —   —   
Essence tangerine—  0.77 —   —   —   —   —   
Paint red—  0.26 —   —   —   —   —   
Yellow paint—  0.26 —   —   —   —   —   
Total731.80 0.11 0.88 80.73 622.26 
Output in finished product93.3 718.85 0.1  0.86 79.3  611.25 
Mass fraction by dry matter718.85 0.1  0.86 85.0  611.25 
To the aqueous phase92.2  
List of recipes

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

calculations, forms, documents: