KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 101 Caramel "Veterok", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 101 Caramel "Veterok", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 461.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85261.74 261.35 —   —   99.75 261.09 
Starch syrup78.0 195.33 152.36 0.30 0.59 42.75 83.50 
Condensed curd whey with sugar75.0 27.43 20.57 —   —   —   —   
Margarine84.0 7.15 6.01 82.20 5.88 1.00 0.070
Alcohol—  2.02 —   —   —   —   —   
Sign up—  0.22 —   —   —   —   —   
Citric acid (E330)91.2 0.13 0.12 —   —   —   —   
Total440.42 1.40 6.47 74.73 344.66 
Output in finished product93.9 432.93 1.4  6.36 73.5  338.80 
Mass fraction by dry matter432.93 1.5  6.36 78.3  338.80 
To the aqueous phase92.3  
List of recipes

Recipe on No. 101 Caramel "Veterok", wrapped contained in handbooks:

calculations, forms, documents: