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All groups → All products → Dragee → Dragee liqueur → №005 Dragee in chocolate "Milk liquor" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №005 Dragee in chocolate "Milk liquor" Glossing recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 823 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85308.72 308.25 —   —   99.75 307.95 
Chocolate glaze [Skurikhin]99.1 211.82 209.91 34.47 73.01 48.15 101.99 
Powdered sugar99.85166.68 166.43 —   —   99.80 166.35 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 54.22 40.12 8.57 4.65 44.56/11.39 24.16/6.18 
Cocoa powder [Skurikhin]95.0 45.09 42.84 15.00 6.76 2.00 0.90 
Sign up—  41.18 —   —   —   —   —   
Alcohol—  14.13 —   —   —   —   —   
Starch syrup78.0 13.75 10.73 0.30 0.04042.75 5.88 
Talc (E553(iii))100.0 1.00 1.00 —   —   —   —   
Vegetable oil100.0 0.25 0.25 99.90 0.25 —   —   
Sign up100.0 0.17 0.17 —   —   —   —   
Vanillin—  0.16 —   —   —   —   —   
Paraffin (E905c(i))100.0 0.0830.083—   —   —   —   
Total779.77 10.29 84.71 74.27 611.25 
Output in finished product92.0 757.16 10.0  82.25 72.1  593.53 
Mass fraction by dry matter757.16 10.9  82.25 78.4  593.53 
To the aqueous phase90.0  
List of recipes

Recipe on №005 Dragee in chocolate "Milk liquor" contained in handbooks:

calculations, forms, documents: