KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 110 Caramel "Country", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 110 Caramel "Country", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 775.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85488.22 487.49 —   —   99.75 487.00 
Starch syrup78.0 303.57 236.79 0.30 0.91 42.75 129.78 
Raspberry puree10.0 78.69 7.87 —   —   —   —   
Alcohol—  7.23 —   —   —   —   —   
Citric acid (E330)91.2 4.69 4.28 —   —   —   —   
Sign up—  0.52 —   —   —   —   —   
Total736.42 0.12 0.91 79.50 616.78 
Output in finished product93.3 723.90 0.1  0.89 78.2  606.29 
Mass fraction by dry matter723.90 0.1  0.89 83.8  606.29 
To the aqueous phase92.1  
List of recipes

Recipe on No. 110 Caramel "Country", wrapped contained in handbooks:

calculations, forms, documents: