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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → Recipe for 1st knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №002 Dragee in chocolate "Coffee and milk liqueur" Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 448.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85248.38 248.01 —   —   99.75 247.76 
Powdered sugar99.8590.30 90.17 —   —   99.80 90.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 40.37 29.88 8.57 3.46 44.56/11.39 17.99/4.60 
water—  37.95 —   —   —   —   —   
Natural coffee98.0 21.90 21.46 —   —   —   —   
Sign up95.0 19.42 18.45 15.00 2.91 2.00 0.39 
Starch syrup78.0 8.46 6.60 0.30 0.03042.75 3.62 
Total414.57 1.43 6.40 80.89 362.87 
Output in finished product91.0 408.23 1.4  6.30 79.7  357.32 
Mass fraction by dry matter408.23 1.5  6.30 87.5  357.32 
To the aqueous phase89.8  
List of recipes

№002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 1st knurling) included in recipes:

№002 Dragee in chocolate "Coffee and milk liqueur"Coating with chocolate
№002 Dragee in chocolate "Coffee and milk liqueur"Recipe for 2nd knurling
№002 Dragee in chocolate "Coffee and milk liqueur"Glossing recipe

Recipe on №002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: