KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → №080 Caramel "Holiday", glazed, wrapped → Finished glazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №080 Caramel "Holiday", glazed, wrapped Finished glazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 369.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85189.18 188.90 —   —   99.75 188.71 
Chocolate glaze [Skurikhin]99.1 93.55 92.71 34.47 32.25 48.15 45.04 
Starch syrup78.0 65.64 51.20 0.30 0.20 42.75 28.06 
Cherry puree10.0 28.72 2.87 —   —   —   —   
Plum puree10.0 28.72 2.87 0.22 0.0609.09 2.61 
Sign up—  2.38 —   —   —   —   —   
Cherry punch40.0 1.83 0.73 —   —   —   —   
Cognac—  1.81 —   —   —   —   —   
Citric acid (E330)91.2 1.14 1.04 —   —   —   —   
Vanillin—  0.012—   —   —   —   —   
Total340.32 8.80 32.51 71.58 264.42 
Output in finished product90.4 333.75 8.6  31.88 70.2  259.32 
Mass fraction by dry matter333.75 9.6  31.88 77.7  259.32 
To the aqueous phase87.9  
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