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 → No. 093 Caramel "Charada", glazed, wrapped → Unglazed caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 98.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8561.17 61.08 —   —   99.75 61.02 
Starch syrup78.0 30.59 23.86 0.30 0.09042.75 13.08 
Apple puree [GOST]10.0 8.02 0.80 0.0920.0108.6230.69 
Raspberry puree10.0 8.02 0.80 —   —   —   —   
Lactic acid (E270)40.0 0.43 0.17 —   —   —   —   
Sign up91.2 0.39 0.36 —   —   —   —   
Essence raspberry—  0.092—   —   —   —   —   
Total87.07 0.10 0.10 76.01 74.79 
Output in finished product87.4 86.03 0.1  0.10 75.1  73.90 
Mass fraction by dry matter86.03 0.1  0.10 85.9  73.90 
To the aqueous phase85.7  
List of recipes

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

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

calculations, forms, documents: