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 → Ready caramel → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 970.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85612.65 611.73 —   —   99.75 611.12 
Starch syrup78.0 380.36 296.68 0.30 1.14 42.75 162.60 
Cherry puree10.0 40.25 4.02 —   —   —   —   
Apple puree [GOST]10.0 16.10 1.61 0.0920.0108.6231.39 
Alcohol—  12.88 —   —   —   —   —   
Sign up91.2 4.74 4.32 —   —   —   —   
Vanilla essence—  0.82 —   —   —   —   —   
Cherry essence—  0.41 —   —   —   —   —   
Paint red—  0.29 —   —   —   —   —   
Total918.36 0.12 1.15 79.85 775.11 
Output in finished product93.0 902.75 0.1  1.13 78.5  761.93 
Mass fraction by dry matter902.75 0.1  1.13 84.4  761.93 
To the aqueous phase91.8  
List of recipes

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

calculations, forms, documents: