KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Dragee → Dragee liqueur → №003 Dragee in chocolate "Coffee Mocha" → Body recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №003 Dragee in chocolate "Coffee Mocha" Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 707.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85581.41 580.54 —   —   99.75 579.96 
water—  98.06 —   —   —   —   —   
Natural coffee98.0 31.69 31.06 —   —   —   —   
Total611.60 —   —   81.98 579.96 
Output in finished product86.0 608.36 —  —   81.6  576.89 
Mass fraction by dry matter608.36 —  —   94.8  576.89 
To the aqueous phase85.3  
List of recipes

№003 Dragee in chocolate "Coffee Mocha" (Body recipe) included in recipes:

№003 Dragee in chocolate "Coffee Mocha"Recipe for 2nd knurling
№003 Dragee in chocolate "Coffee Mocha"Coating with chocolate
№003 Dragee in chocolate "Coffee Mocha"Glitter feast recipe
№003 Dragee in chocolate "Coffee Mocha"Recipe for 1st knurling

Recipe on №003 Dragee in chocolate "Coffee Mocha" (Body recipe) contained in handbooks:

calculations, forms, documents: