KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 083 Caramel "Sadovaya", glazed, wrapped → Ready glazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 083 Caramel "Sadovaya", glazed, wrapped Ready glazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 220.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85110.02 109.86 —   —   99.75 109.74 
Fat glaze99.0 55.74 55.18 37.35 20.82 46.89 26.14 
Starch syrup78.0 55.01 42.91 0.30 0.17 42.75 23.52 
Apple puree [GOST]10.0 31.17 3.12 0.0920.0308.6232.69 
Lactic acid (E270)40.0 1.13 0.45 —   —   —   —   
Sign up91.2 0.99 0.91 —   —   —   —   
Apple essence—  0.17 —   —   —   —   —   
Total212.42 9.55 21.02 73.64 162.09 
Output in finished product94.6 208.32 9.4  20.61 72.2  158.96 
Mass fraction by dry matter208.32 9.9  20.61 76.3  158.96 
To the aqueous phase93.1  
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