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All groups → All products → Caramel → Caramel with fruit and berry fillings → №091 Caramel "Persimmon", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №091 Caramel "Persimmon", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 966.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85483.68 482.95 —   —   99.75 482.47 
Apple puree [GOST]10.0 321.43 32.14 0.0920.30 8.62327.72 
Starch syrup78.0 239.94 187.16 0.30 0.72 42.75 102.57 
Persimmon puree10.0 221.08 22.11 —   —   —   —   
Persimmon podvarka69.0 126.57 87.33 —   —   67.00 84.80 
Sign up40.0 19.29 7.71 —   —   —   —   
Essence—  0.94 —   —   —   —   —   
Total819.41 0.11 1.02 72.16 697.56 
Output in finished product84.0 812.03 0.1  1.01 71.5  691.28 
Mass fraction by dry matter812.03 0.1  1.01 85.1  691.28 
To the aqueous phase81.7  
List of recipes

№091 Caramel "Persimmon", wrapped (Filling) included in recipes:

№091 Caramel "Persimmon", wrappedReady caramel

Recipe on №091 Caramel "Persimmon", wrapped (Filling) contained in handbooks:

calculations, forms, documents: