KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Dragee → Dragee liqueur → №012 Dragee "Dessert" → Glossing recipe → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 523.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85244.83 244.46 —   —   99.75 244.22 
Powdered sugar99.85230.77 230.43 —   —   99.80 230.31 
water—  27.07 —   —   —   —   —   
Starch syrup78.0 24.44 19.07 0.30 0.07042.75 10.45 
Alcohol—  6.61 —   —   —   —   —   
Sign up—  6.61 —   —   —   —   —   
Essence—  1.95 —   —   —   —   —   
Talc (E553(iii))100.0 0.63 0.63 —   —   —   —   
Gelatin86.0 0.12 0.10 0.38 —   —   —   
Vegetable oil100.0 0.11 0.11 99.90 0.11 —   —   
Sign up100.0 0.0700.070—   —   —   —   
Blue paint—  0.053—   —   —   —   —   
Paint red—  0.053—   —   —   —   —   
Yellow paint—  0.053—   —   —   —   —   
Paraffin (E905c(i))100.0 0.0350.035—   —   —   —   
Total494.90 0.0300.18 92.71 484.98 
Output in finished product93.0 486.48 —  0.18 91.1  476.73 
Mass fraction by dry matter486.48 —  0.18 98.0  476.73 
To the aqueous phase92.9  
List of recipes

Recipe on №012 Dragee "Dessert" contained in handbooks:

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