KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → №077 Caramel "Carrot", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №077 Caramel "Carrot", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 754.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85499.73 498.98 —   —   99.75 498.48 
Starch syrup78.0 249.86 194.89 0.30 0.75 42.75 106.82 
Apple puree [GOST]10.0 86.39 8.64 0.0920.0808.6237.45 
Carrot juice10.0 74.57 7.46 —   —   —   —   
Lactic acid (E270)40.0 4.78 1.91 —   —   —   —   
Sign up91.2 4.56 4.16 —   —   —   —   
Vanilla essence—  1.01 —   —   —   —   —   
Yellow paint—  0.51 —   —   —   —   —   
Total716.04 0.11 0.83 81.25 612.75 
Output in finished product93.3 703.37 0.1  0.82 79.8  601.91 
Mass fraction by dry matter703.37 0.1  0.82 85.6  601.91 
To the aqueous phase92.2  
List of recipes

Recipe on №077 Caramel "Carrot", wrapped contained in handbooks:

calculations, forms, documents: