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All groups → All products → Dragee → Dragee jelly → №016 Dragee "Lemons" → Recipe for 1st knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №016 Dragee "Lemons" Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 519 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85272.13 271.72 —   —   99.75 271.45 
Powdered sugar99.8593.94 93.80 —   —   99.80 93.75 
Starch syrup78.0 69.30 54.05 0.30 0.21 42.75 29.63 
Lemon soup69.0 39.46 27.23 —   —   67.00 26.44 
water—  33.64 —   —   —   —   —   
Sign up85.0 17.71 15.05 —   —   —   —   
Citric acid (E330)98.0 3.62 3.55 —   —   —   —   
Lemon essence—  2.50 —   —   —   —   —   
Yellow paint—  0.10 —   —   —   —   —   
Total465.40 0.0400.21 81.17 421.27 
Output in finished product89.0 461.91 —  0.21 80.6  418.11 
Mass fraction by dry matter461.91 —  0.21 90.5  418.11 
To the aqueous phase88.0  
List of recipes

№016 Dragee "Lemons" (Recipe for 1st knurling) included in recipes:

№016 Dragee "Lemons"Glossing recipe
№016 Dragee "Lemons"Coating recipe
№016 Dragee "Lemons"2nd rolling recipe

Recipe on №016 Dragee "Lemons" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: