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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №002 Dragee in chocolate "Coffee and milk liqueur" Glossing recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 873.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85304.77 304.32 —   —   99.75 304.01 
Chocolate glaze [Skurikhin]99.1 224.59 222.57 34.47 77.42 48.15 108.14 
Powdered sugar99.85194.38 194.09 —   —   99.80 193.99 
water—  47.57 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.50 35.15 8.57 4.07 44.56/11.39 21.17/5.41 
Sign up95.0 47.06 44.71 15.00 7.06 2.00 0.94 
Natural coffee98.0 25.77 25.25 —   —   —   —   
Starch syrup78.0 21.88 17.07 0.30 0.07042.75 9.35 
Talc (E553(iii))100.0 1.06 1.06 —   —   —   —   
Vegetable oil100.0 0.26 0.26 99.90 0.26 —   —   
Sign up100.0 0.18 0.18 —   —   —   —   
Paraffin (E905c(i))100.0 0.0880.088—   —   —   —   
Vanillin—  0.088—   —   —   —   —   
Total844.74 10.18 88.88 73.40 641.12 
Output in finished product94.0 821.09 9.9  86.39 71.3  623.17 
Mass fraction by dry matter821.09 10.5  86.39 75.9  623.17 
To the aqueous phase92.2  
List of recipes

Recipe on №002 Dragee in chocolate "Coffee and milk liqueur" contained in handbooks:

calculations, forms, documents: