KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 148 Caramel "Flower", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 148 Caramel "Flower", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 723.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85423.87 423.23 —   —   99.75 422.81 
Starch syrup78.0 230.29 179.63 0.30 0.69 42.75 98.45 
Carrot syrup70.0 126.64 88.65 —   —   —   —   
Alcohol—  4.59 —   —   —   —   —   
Citric acid (E330)91.2 3.84 3.51 —   —   —   —   
Sign up—  0.64 —   —   —   —   —   
Yellow paint—  0.055—   —   —   —   —   
Total695.02 0.10 0.69 72.05 521.26 
Output in finished product94.4 683.20 0.1  0.68 70.8  512.40 
Mass fraction by dry matter683.20 0.1  0.68 75.0  512.40 
To the aqueous phase92.7  
List of recipes

Recipe on No. 148 Caramel "Flower", wrapped contained in handbooks:

calculations, forms, documents: