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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 128.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8574.00 73.89 —   —   99.75 73.82 
Starch syrup78.0 59.36 46.30 0.30 0.18 42.75 25.38 
Benedictine"40.0 2.63 1.05 —   —   —   —   
Citric acid (E330)91.2 0.77 0.70 —   —   —   —   
Cognac—  0.46 —   —   —   —   —   
Sign up—  0.084—   —   —   —   —   
Essence of rum—  0.042—   —   —   —   —   
Blue paint—  0.003—   —   —   —   —   
Yellow paint—  0.003—   —   —   —   —   
Total121.94 0.14 0.18 77.08 99.20 
Output in finished product93.1 119.87 0.1  0.18 75.8  97.52 
Mass fraction by dry matter119.87 0.2  0.18 81.4  97.52 
To the aqueous phase91.7  
List of recipes

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

calculations, forms, documents: