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 → Ready caramel, sprinkle. sugar → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 301.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85215.56 215.24 —   —   99.75 215.02 
Starch syrup78.0 92.36 72.04 0.30 0.28 42.75 39.48 
Apple puree [GOST]10.0 33.25 3.33 0.0920.0308.6232.87 
Lactic acid (E270)40.0 1.21 0.48 —   —   —   —   
Citric acid (E330)91.2 0.85 0.78 —   —   —   —   
Sign up—  0.27 —   —   —   —   —   
Dye—  0.21 —   —   —   —   —   
Total291.86 0.10 0.31 85.31 257.37 
Output in finished product95.2 287.31 0.1  0.31 84.0  253.36 
Mass fraction by dry matter287.31 0.1  0.31 88.2  253.36 
To the aqueous phase94.6  
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