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All groups → All products → Dragee → Dragee liqueur → №003 Dragee in chocolate "Coffee Mocha" → Glitter feast recipe → Mass fraction of sugar and fat

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 885.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	353.59	353.06	—	—	99.75	352.71
Chocolate glaze [Skurikhin]	99.1	228.03	225.98	34.47	78.60	48.15	109.80
Powdered sugar	99.85	177.84	177.58	—	—	99.80	177.48
water	—	61.01	—	—	—	—	—
Cocoa powder [Skurikhin]	95.0	48.55	46.12	15.00	7.28	2.00	0.97
Sign up	78.0	22.25	17.35	0.30	0.070	42.75	9.51
Natural coffee	98.0	18.03	17.67	—	—	—	—
Talc (E553(iii))	100.0	1.07	1.07	—	—	—	—
Vegetable oil	100.0	0.27	0.27	99.90	0.27	—	—
Wax (E901)	100.0	0.18	0.18	—	—	—	—
Sign up	100.0	0.089	0.089	—	—	—	—
Vanillin	—	0.089	—	—	—	—	—
Total			839.37	9.73	86.22	73.42	650.47
Output in finished product	92.0		815.03	9.5	83.72	71.3	631.61
Mass fraction by dry matter			815.03	10.3	83.72	77.5	631.61
To the aqueous phase						89.9

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on №003 Dragee in chocolate "Coffee Mocha" contained in handbooks:

1973 Dragee recipes.

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

Recipe on №003 Dragee in chocolate "Coffee Mocha" contained in handbooks:

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