KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → №098 Caramel "Benedictine", wrapped → Caramel mass → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №098 Caramel "Benedictine", wrapped Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 462.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85326.57 326.08 —   —   99.75 325.75 
Starch syrup78.0 163.29 127.36 0.30 0.49 42.75 69.81 
Citric acid (E330)91.2 3.79 3.46 —   —   —   —   
Vanilla essence—  0.46 —   —   —   —   —   
Essence of rum—  0.23 —   —   —   —   —   
Total456.90 0.11 0.49 85.53 395.56 
Output in finished product97.9 452.79 0.1  0.49 84.8  392.00 
Mass fraction by dry matter452.79 0.1  0.49 86.6  392.00 
To the aqueous phase97.6  
List of recipes

№098 Caramel "Benedictine", wrapped (Caramel mass) included in recipes:

№098 Caramel "Benedictine", wrappedReady caramel

Recipe on №098 Caramel "Benedictine", wrapped (Caramel mass) contained in handbooks:

calculations, forms, documents: