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All groups → All products → Dragee → Dragee liqueur → №003 Dragee in chocolate "Coffee Mocha" → Coating with chocolate → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 429.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85169.88 169.63 —   —   99.75 169.46 
Chocolate glaze [Skurikhin]99.1 109.75 108.77 34.47 37.83 48.15 52.84 
Powdered sugar99.8585.60 85.47 —   —   99.80 85.43 
water—  29.23 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 23.37 22.20 15.00 3.51 2.00 0.47 
Sign up78.0 10.71 8.35 0.30 0.03042.75 4.58 
Natural coffee98.0 8.68 8.50 —   —   —   —   
Vanillin—  0.043—   —   —   —   —   
Total402.91 9.62 41.37 72.76 312.78 
Output in finished product92.0 395.51 9.4  40.61 71.4  307.04 
Mass fraction by dry matter395.51 10.3  40.61 77.6  307.04 
To the aqueous phase89.9  
List of recipes

№003 Dragee in chocolate "Coffee Mocha" (Coating with chocolate) included in recipes:

№003 Dragee in chocolate "Coffee Mocha"Glitter feast recipe

Recipe on №003 Dragee in chocolate "Coffee Mocha" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: