KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → # 152 Caramel "Southern Liqueur", wrapped → Ready caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: # 152 Caramel "Southern Liqueur", wrapped Ready caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 818.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85487.91 487.17 —   —   99.75 486.69 
Starch syrup78.0 308.65 240.75 0.30 0.93 42.75 131.95 
Persimmon podvarka69.0 45.84 31.63 —   —   67.00 30.71 
Condensed curd whey with sugar75.0 18.82 14.12 —   —   —   —   
Liqueur "Yuzhny"40.0 5.78 2.31 —   —   —   —   
Sign up91.2 3.94 3.59 —   —   —   —   
Alcohol—  3.84 —   —   —   —   —   
Banana essence—  0.62 —   —   —   —   —   
Total779.57 0.11 0.93 79.31 649.35 
Output in finished product93.6 766.31 0.1  0.91 78.0  638.30 
Mass fraction by dry matter766.31 0.1  0.91 83.3  638.30 
To the aqueous phase92.4  
List of recipes

Recipe on # 152 Caramel "Southern Liqueur", wrapped contained in handbooks:

calculations, forms, documents: