KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → №133 Caramel "Shells" (with cognac), opened in a container → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №133 Caramel "Shells" (with cognac), opened in a container Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 359.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85222.22 221.88 —   —   99.75 221.66 
Starch syrup78.0 154.93 120.84 0.30 0.46 42.75 66.23 
Cognac—  6.22 —   —   —   —   —   
Citric acid (E330)91.2 1.25 1.14 —   —   —   —   
Vanilla essence—  0.27 —   —   —   —   —   
Sign up—  0.081—   —   —   —   —   
Yellow paint—  0.054—   —   —   —   —   
Total343.87 0.13 0.46 80.06 287.89 
Output in finished product94.2 338.71 0.1  0.45 78.9  283.57 
Mass fraction by dry matter338.71 0.1  0.45 83.7  283.57 
To the aqueous phase93.1  
List of recipes

Recipe on №133 Caramel "Shells" (with cognac), opened in a container contained in handbooks:

calculations, forms, documents: