KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → №089 Caramel "Fruit and berry", sugar → Caramel mass → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 168.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85119.16 118.98 —   —   99.75 118.86 
Starch syrup78.0 59.58 46.47 0.30 0.18 42.75 25.47 
Citric acid (E330)91.2 0.67 0.61 —   —   —   —   
Dye—  0.17 —   —   —   —   —   
Essence—  0.17 —   —   —   —   —   
Total166.06 0.11 0.18 85.86 144.33 
Output in finished product97.9 164.57 0.1  0.18 85.1  143.03 
Mass fraction by dry matter164.57 0.1  0.18 86.9  143.03 
To the aqueous phase97.6  
List of recipes

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

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

calculations, forms, documents: