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All groups → All products → Dragee → Dragee liqueur → №009 Dragee "Creamy" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №009 Dragee "Creamy" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 798.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85417.93 417.30 —   —   99.75 416.89 
Powdered sugar99.85236.84 236.48 —   —   99.80 236.37 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 75.79 56.09 8.57 6.50 44.56/11.39 33.77/8.63 
water—  58.56 —   —   —   —   —   
Starch syrup78.0 29.93 23.35 0.30 0.09042.75 12.80 
Sign up—  0.031—   —   —   —   —   
Total733.22 0.83 6.59 88.38 705.44 
Output in finished product91.0 726.36 0.8  6.53 87.6  698.84 
Mass fraction by dry matter726.36 0.9  6.53 96.2  698.84 
To the aqueous phase90.7  
List of recipes

№009 Dragee "Creamy" (Recipe for 2nd knurling) included in recipes:

№009 Dragee "Creamy"Glossing recipe
№009 Dragee "Creamy"Coating recipe

Recipe on №009 Dragee "Creamy" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: