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 → Ready caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 92.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8561.63 61.54 —   —   99.75 61.48 
Starch syrup78.0 30.82 24.04 0.30 0.09042.75 13.18 
Apple puree [GOST]10.0 11.54 1.15 0.0920.0108.6231.00 
Carrot puree10.0 5.61 0.56 —   —   —   —   
Citric acid (E330)91.2 1.00 0.91 —   —   —   —   
Sign up—  0.070—   —   —   —   —   
Yellow paint—  0.047—   —   —   —   —   
Total88.20 0.11 0.10 81.44 75.66 
Output in finished product93.3 86.64 0.1  0.10 80.0  74.32 
Mass fraction by dry matter86.64 0.1  0.10 85.8  74.32 
To the aqueous phase92.2  
List of recipes

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

calculations, forms, documents: