KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 136 Caramel "Rum", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 136 Caramel "Rum", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 450.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85208.04 207.73 —   —   99.75 207.52 
Starch syrup78.0 208.04 162.27 0.30 0.62 42.75 88.94 
Apricot puree10.0 105.44 10.54 0.0600.0605.33 5.62 
Alcohol—  12.61 —   —   —   —   —   
Citric acid (E330)91.2 1.26 1.15 —   —   —   —   
Sign up—  0.45 —   —   —   —   —   
Total381.69 0.15 0.68 67.08 302.08 
Output in finished product84.0 378.25 0.1  0.67 66.5  299.36 
Mass fraction by dry matter378.25 0.2  0.67 79.1  299.36 
To the aqueous phase80.6  
List of recipes

No. 136 Caramel "Rum", wrapped (Filling) included in recipes:

No. 136 Caramel "Rum", wrappedReady caramel

Recipe on No. 136 Caramel "Rum", wrapped (Filling) contained in handbooks:

calculations, forms, documents: