KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 103 Caramel "Cherry Liqueur", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 103 Caramel "Cherry Liqueur", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 184.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8584.65 84.52 —   —   99.75 84.44 
Starch syrup78.0 84.65 66.03 0.30 0.25 42.75 36.19 
Cherry puree10.0 23.01 2.30 —   —   —   —   
Apple puree [GOST]10.0 9.20 0.92 0.0920.0108.6230.79 
Alcohol—  7.36 —   —   —   —   —   
Sign up91.2 0.46 0.42 —   —   —   —   
Paint red—  0.092—   —   —   —   —   
Vanilla essence—  0.092—   —   —   —   —   
Cherry essence—  0.046—   —   —   —   —   
Total154.19 0.14 0.26 65.95 121.42 
Output in finished product83.0 152.80 0.1  0.26 65.4  120.33 
Mass fraction by dry matter152.80 0.2  0.26 78.8  120.33 
To the aqueous phase79.4  
List of recipes

No. 103 Caramel "Cherry Liqueur", wrapped (Filling) included in recipes:

No. 103 Caramel "Cherry Liqueur", wrappedReady caramel

Recipe on No. 103 Caramel "Cherry Liqueur", wrapped (Filling) contained in handbooks:

calculations, forms, documents: