KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 132 Caramel "Autumn", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 132 Caramel "Autumn", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 671.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85438.39 437.73 —   —   99.75 437.29 
Starch syrup78.0 253.70 197.89 0.30 0.76 42.75 108.46 
Apple puree [GOST]10.0 86.02 8.60 0.0920.0808.6237.42 
Alcohol—  7.90 —   —   —   —   —   
Citric acid (E330)91.2 3.45 3.14 —   —   —   —   
Sign up—  0.55 —   —   —   —   —   
Total647.36 0.13 0.84 82.33 553.17 
Output in finished product94.7 636.36 0.1  0.83 80.9  543.77 
Mass fraction by dry matter636.36 0.1  0.83 85.5  543.77 
To the aqueous phase93.9  
List of recipes

Recipe on No. 132 Caramel "Autumn", wrapped contained in handbooks:

calculations, forms, documents: