KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 093 Caramel "Charada", glazed, wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 093 Caramel "Charada", glazed, wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 890.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85399.74 399.14 —   —   99.75 398.74 
Apple puree [GOST]10.0 213.59 21.36 0.0920.20 8.62318.42 
Raspberry puree10.0 213.59 21.36 —   —   —   —   
Starch syrup78.0 199.86 155.89 0.30 0.60 42.75 85.44 
Lactic acid (E270)40.0 11.39 4.55 —   —   —   —   
Sign up—  0.71 —   —   —   —   —   
Total602.31 0.0900.80 56.41 502.60 
Output in finished product67.0 596.90 0.1  0.79 55.9  498.09 
Mass fraction by dry matter596.90 0.1  0.79 83.4  498.09 
To the aqueous phase62.9  
List of recipes

No. 093 Caramel "Charada", glazed, wrapped (Filling) included in recipes:

No. 093 Caramel "Charada", glazed, wrappedUnglazed caramel
No. 093 Caramel "Charada", glazed, wrappedReady glazed caramel

calculations, forms, documents: