KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 108 Caramel "Far East", glazed wrapped → Ready glazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 108 Caramel "Far East", glazed wrapped Ready glazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 497.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85221.23 220.90 —   —   99.75 220.68 
Starch syrup78.0 137.75 107.44 0.30 0.41 42.75 58.89 
Chocolate glaze [Skurikhin]99.1 125.95 124.81 34.47 43.41 48.15 60.64 
Plum puree10.0 51.30 5.13 0.22 0.11 9.09 4.66 
Prune puree10.0 32.02 3.20 —   —   —   —   
Sign up10.0 30.87 3.09 0.0920.0308.6232.66 
Pouring "Casserole"40.0 6.18 2.47 —   —   —   —   
Alcohol—  5.12 —   —   —   —   —   
Citric acid (E330)91.2 1.59 1.45 —   —   —   —   
Vanilla essence—  0.63 —   —   —   —   —   
Total468.49 8.84 43.96 69.86 347.53 
Output in finished product92.4 459.59 8.7  43.12 68.5  340.93 
Mass fraction by dry matter459.59 9.4  43.12 74.2  340.93 
To the aqueous phase90.0  
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