KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 141 Caramel "Slivyanka", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 141 Caramel "Slivyanka", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 105.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8566.62 66.52 —   —   99.75 66.45 
Starch syrup78.0 40.22 31.37 0.30 0.12 42.75 17.19 
Plum puree10.0 12.74 1.27 0.22 0.0309.09 1.16 
Apple puree [GOST]10.0 3.18 0.32 0.092—   8.6230.27 
Filling "Spotykach"40.0 0.89 0.36 —   —   —   —   
Sign up—  0.70 —   —   —   —   —   
Citric acid (E330)91.2 0.45 0.41 —   —   —   —   
Lactic acid (E270)40.0 0.32 0.13 —   —   —   —   
Plum essence—  0.11 —   —   —   —   —   
Blue paint—  0.037—   —   —   —   —   
Sign up—  0.037—   —   —   —   —   
Total100.38 0.14 0.15 80.56 85.07 
Output in finished product93.4 98.67 0.1  0.15 79.2  83.62 
Mass fraction by dry matter98.67 0.2  0.15 84.7  83.62 
To the aqueous phase92.3  
List of recipes

Recipe on No. 141 Caramel "Slivyanka", wrapped contained in handbooks:

calculations, forms, documents: