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All groups → All products → Dragee → Dragee liqueur → №009 Dragee "Creamy" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №009 Dragee "Creamy" Glossing recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 647.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	288.76	288.32	—	—	99.80	288.18
Granulated sugar	99.85	266.98	266.58	—	—	99.75	266.31
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	46.19	34.18	8.57	3.96	44.56/11.39	20.58/5.26
water	—	38.52	—	—	—	—	—
Starch syrup	78.0	30.09	23.47	0.30	0.090	42.75	12.86
Sign up	100.0	0.78	0.78	—	—	—	—
Yellow paint	—	0.32	—	—	—	—	—
Vanillin	—	0.15	—	—	—	—	—
Vegetable oil	100.0	0.13	0.13	99.90	0.13	—	—
Wax (E901)	100.0	0.087	0.087	—	—	—	—
Sign up	100.0	0.043	0.043	—	—	—	—
Total			613.59	0.65	4.18	91.27	591.35
Output in finished product	93.0		602.55	0.6	4.10	89.6	580.71
Mass fraction by dry matter			602.55	0.7	4.10	96.4	580.71
To the aqueous phase						92.8

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

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Calculation of the mass fraction of sugar and fat: №009 Dragee "Creamy" Glossing recipe

Recipe on №009 Dragee "Creamy" contained in handbooks:

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