KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 095 Caramel "Berry", glazed, wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 095 Caramel "Berry", glazed, wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 326.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85146.36 146.14 —   —   99.75 145.99 
Apple puree [GOST]10.0 78.21 7.82 0.0920.0708.6236.74 
Strawberry puree10.0 78.21 7.82 —   —   —   —   
Starch syrup78.0 73.18 57.08 0.30 0.22 42.75 31.28 
Lactic acid (E270)40.0 4.17 1.67 —   —   —   —   
Sign up—  0.26 —   —   —   —   —   
Total220.53 0.0900.29 56.41 184.01 
Output in finished product67.0 218.55 0.1  0.29 55.9  182.36 
Mass fraction by dry matter218.55 0.1  0.29 83.4  182.36 
To the aqueous phase62.9  
List of recipes

No. 095 Caramel "Berry", glazed, wrapped (Filling) included in recipes:

No. 095 Caramel "Berry", glazed, wrappedReady glazed caramel
No. 095 Caramel "Berry", glazed, wrappedUnglazed caramel

calculations, forms, documents: