KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 078 Caramel "Moscow", glazed wrapped → Ready glazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 078 Caramel "Moscow", glazed wrapped Ready glazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 312.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85147.49 147.27 —   —   99.75 147.12 
Chocolate glaze [Skurikhin]99.1 79.12 78.41 34.47 27.27 48.15 38.10 
Starch syrup78.0 73.43 57.27 0.30 0.22 42.75 31.39 
Plum puree10.0 34.88 3.49 0.22 0.0809.09 3.17 
Lactic acid (E270)40.0 1.27 0.51 —   —   —   —   
Sign up91.2 0.94 0.86 —   —   —   —   
Plum essence—  0.24 —   —   —   —   —   
Dye red and blue—  0.12 —   —   —   —   —   
Total287.81 8.83 27.57 70.35 219.78 
Output in finished product90.4 282.25 8.7  27.04 69.0  215.53 
Mass fraction by dry matter282.25 9.6  27.04 76.4  215.53 
To the aqueous phase87.7  
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