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All groups → All products → Dragee → Dragee liqueur → №013 Milk-liqueur dragee "Buratino" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №013 Milk-liqueur dragee "Buratino" Glossing recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 66.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	28.52	28.47	—	—	99.80	28.46
Granulated sugar	99.85	26.13	26.09	—	—	99.75	26.06
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.59	6.36	8.57	0.74	44.56/11.39	3.83/0.98
water	—	3.38	—	—	—	—	—
Starch syrup	78.0	2.79	2.18	0.30	0.010	42.75	1.19
Sign up	—	0.24	—	—	—	—	—
Talc (E553(iii))	100.0	0.081	0.081	—	—	—	—
Cocoa powder [Skurikhin]	95.0	0.067	0.064	15.00	0.010	2.00	—
Gelatin	86.0	0.026	0.023	0.38	—	—	—
Vegetable oil	100.0	0.013	0.013	99.90	0.010	—	—
Sign up	—	0.010	—	—	—	—	—
Wax (E901)	100.0	0.009	0.009	—	—	—	—
Paraffin (E905c(i))	100.0	0.004	0.004	—	—	—	—
Total			63.29	1.15	0.77	89.96	60.18
Output in finished product	93.0		62.22	1.1	0.76	88.4	59.16
Mass fraction by dry matter			62.22	1.2	0.76	95.1	59.16
To the aqueous phase						92.7

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

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Calculation of the mass fraction of sugar and fat: №013 Milk-liqueur dragee "Buratino" Glossing recipe

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