KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with honey fillings → No. 153 Caramel "Golden Beehive", wrapped → Filling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 153 Caramel "Golden Beehive", wrapped Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 189 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 68.04 53.07 —   —   77.27 52.57 
Granulated sugar99.8555.45 55.37 —   —   99.75 55.31 
Starch syrup78.0 55.45 43.25 0.30 0.17 42.75 23.70 
Apple puree [GOST]10.0 42.52 4.25 0.0920.0408.6233.67 
Apricot puree10.0 42.52 4.25 0.0600.0305.33 2.27 
Total160.20 0.13 0.24 72.76 137.52 
Output in finished product84.0 158.76 0.1  0.24 72.1  136.28 
Mass fraction by dry matter158.76 0.2  0.24 85.8  136.28 
To the aqueous phase81.8  
List of recipes

No. 153 Caramel "Golden Beehive", wrapped (Filling) included in recipes:

No. 153 Caramel "Golden Beehive", wrappedReady caramel

Recipe on No. 153 Caramel "Golden Beehive", wrapped (Filling) contained in handbooks:

calculations, forms, documents: