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 → №089 Caramel "Fruit and berry", sugar → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №089 Caramel "Fruit and berry", sugar Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 875.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85491.66 490.92 —   —   99.75 490.43 
Apple puree [GOST]10.0 481.64 48.16 0.0920.44 8.62341.53 
Starch syrup78.0 245.84 191.75 0.30 0.74 42.75 105.10 
Lactic acid (E270)40.0 17.51 7.01 —   —   —   —   
Essence—  0.88 —   —   —   —   —   
Total737.84 0.13 1.18 72.75 637.06 
Output in finished product83.5 731.21 0.1  1.17 72.1  631.34 
Mass fraction by dry matter731.21 0.2  1.17 86.3  631.34 
To the aqueous phase81.4  
List of recipes

№089 Caramel "Fruit and berry", sugar (Filling) included in recipes:

№089 Caramel "Fruit and berry", sugarReady caramel, sprinkle. sugar
№089 Caramel "Fruit and berry", sugarCaramel without sprinkling

calculations, forms, documents: