KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 081 Caramel "Punch", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 081 Caramel "Punch", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 784.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85443.31 442.65 —   —   99.75 442.20 
Apple puree [GOST]10.0 431.47 43.15 0.0920.40 8.62337.21 
Starch syrup78.0 221.66 172.90 0.30 0.66 42.75 94.76 
Lactic acid (E270)40.0 15.69 6.28 —   —   —   —   
Essence of rum—  0.77 —   —   —   —   —   
Total664.97 0.14 1.06 73.19 574.17 
Output in finished product84.0 658.98 0.1  1.05 72.5  569.00 
Mass fraction by dry matter658.98 0.2  1.05 86.3  569.00 
To the aqueous phase81.9  
List of recipes

No. 081 Caramel "Punch", wrapped (Filling) included in recipes:

No. 081 Caramel "Punch", wrappedReady caramel

Recipe on No. 081 Caramel "Punch", wrapped (Filling) contained in handbooks:

calculations, forms, documents: