KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → №086 Caramel "Stebelek", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №086 Caramel "Stebelek", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 65.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8536.96 36.90 —   —   99.75 36.87 
Apple puree [GOST]10.0 24.20 2.42 0.0920.0208.6232.09 
Starch syrup78.0 18.48 14.41 0.30 0.06042.75 7.90 
Carrot puree10.0 11.77 1.18 —   —   —   —   
Citric acid (E330)91.2 1.31 1.19 —   —   —   —   
Total56.10 0.12 0.08071.65 46.86 
Output in finished product84.0 54.94 0.1  0.08070.2  45.89 
Mass fraction by dry matter54.94 0.1  0.08083.5  45.89 
To the aqueous phase81.4  
List of recipes

№086 Caramel "Stebelek", wrapped (Filling) included in recipes:

№086 Caramel "Stebelek", wrappedReady caramel

Recipe on №086 Caramel "Stebelek", wrapped (Filling) contained in handbooks:

calculations, forms, documents: