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All groups → All products → Dragee → Dragee liqueur → №012 Dragee "Dessert" → Knurling recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №012 Dragee "Dessert" Knurling recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 375.5 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	223.07	222.73	—	—	99.75	222.51
Powdered sugar	99.85	109.91	109.74	—	—	99.80	109.69
water	—	23.52	—	—	—	—	—
Starch syrup	78.0	14.07	10.98	0.30	0.040	42.75	6.01
Alcohol	—	6.28	—	—	—	—	—
Sign up	—	6.28	—	—	—	—	—
Essence	—	1.10	—	—	—	—	—
Gelatin	86.0	0.11	0.10	0.38	—	—	—
Total			343.55	0.010	0.040	90.07	338.21
Output in finished product	91.0		341.70	—	0.040	89.6	336.39
Mass fraction by dry matter			341.70	—	0.040	98.4	336.39
To the aqueous phase						90.9

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

List of recipes

№012 Dragee "Dessert" (Knurling recipe) included in recipes:

	№012 Dragee "Dessert"	Coating recipe
	№012 Dragee "Dessert"	Glossing recipe

Recipe on №012 Dragee "Dessert" (Knurling recipe) contained in handbooks:

1973 Dragee recipes.

Calculation of the mass fraction of sugar and fat: №012 Dragee "Dessert" Knurling recipe

№012 Dragee "Dessert" (Knurling recipe) included in recipes:

Recipe on №012 Dragee "Dessert" (Knurling recipe) contained in handbooks:

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