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All groups → All products → Dragee → Dragee liqueur → №004 Dragee in chocolate "Metro" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №004 Dragee in chocolate "Metro" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 752.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85373.64 373.08 —   —   99.75 372.71 
Powdered sugar99.85210.16 209.85 —   —   99.80 209.74 
water—  65.49 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 54.88 52.13 15.00 8.23 2.00 1.10 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.62 35.98 8.57 4.17 44.56/11.39 21.67/5.54 
Sign up78.0 25.14 19.61 0.30 0.08042.75 10.75 
Vanillin—  0.091—   —   —   —   —   
Total690.65 1.66 12.48 82.32 619.57 
Output in finished product90.0 677.34 1.6  12.24 80.7  607.63 
Mass fraction by dry matter677.34 1.8  12.24 89.7  607.63 
To the aqueous phase89.0  
List of recipes

№004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) included in recipes:

№004 Dragee in chocolate "Metro"Glossing recipe
№004 Dragee in chocolate "Metro"Coating with chocolate

Recipe on №004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: