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All groups → All products → Caramel → Caramel with liqueur fillings → No. 100 Caramel "Spring", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 100 Caramel "Spring", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 779.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85362.83 362.29 —   —   99.75 361.92 
Starch syrup78.0 362.83 283.01 0.30 1.09 42.75 155.11 
Apricot puree10.0 97.44 9.74 0.0600.0605.33 5.19 
Apple puree [GOST]10.0 38.98 3.90 0.0920.0408.6233.36 
Alcohol—  19.49 —   —   —   —   —   
Sign up91.2 1.95 1.78 —   —   —   —   
Yellow paint—  0.30 —   —   —   —   —   
Vanilla essence—  0.12 —   —   —   —   —   
Paint red—  0.094—   —   —   —   —   
Essence apricot—  0.062—   —   —   —   —   
Total660.72 0.15 1.19 67.43 525.58 
Output in finished product84.0 654.78 0.2  1.18 66.8  520.85 
Mass fraction by dry matter654.78 0.2  1.18 79.5  520.85 
To the aqueous phase80.7  
List of recipes

No. 100 Caramel "Spring", wrapped (Filling) included in recipes:

No. 100 Caramel "Spring", wrappedReady caramel

Recipe on No. 100 Caramel "Spring", wrapped (Filling) contained in handbooks:

calculations, forms, documents: