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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 689.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85436.41 435.76 —   —   99.75 435.32 
Starch syrup78.0 271.43 211.72 0.30 0.81 42.75 116.04 
Apricot puree10.0 28.58 2.86 0.0600.0205.33 1.52 
Apple puree [GOST]10.0 11.43 1.14 0.0920.0108.6230.99 
Alcohol—  5.72 —   —   —   —   —   
Sign up91.2 3.37 3.07 —   —   —   —   
Vanilla essence—  0.62 —   —   —   —   —   
Essence apricot—  0.20 —   —   —   —   —   
Yellow paint—  0.18 —   —   —   —   —   
Paint red—  0.027—   —   —   —   —   
Total654.54 0.12 0.84 80.34 553.87 
Output in finished product93.3 643.42 0.1  0.83 79.0  544.46 
Mass fraction by dry matter643.42 0.1  0.83 84.6  544.46 
To the aqueous phase92.2  
List of recipes

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

calculations, forms, documents: