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All groups → All products → Dragee → Dragee jelly → №017 Dragee "Mandarin" → Body recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 Dragee "Mandarin" Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 541.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85280.11 279.69 —   —   99.75 279.41 
Mandarin cooking69.0 165.22 114.00 —   —   67.00 110.70 
Starch syrup78.0 78.55 61.27 0.30 0.24 42.75 33.58 
water—  10.65 —   —   —   —   —   
Agar (E406)85.0 6.39 5.43 —   —   —   —   
Sign up98.0 2.38 2.34 —   —   —   —   
Essence tangerine—  1.08 —   —   —   —   —   
Total462.73 0.0400.24 78.21 423.69 
Output in finished product85.0 460.44 —  0.24 77.8  421.59 
Mass fraction by dry matter460.44 0.1  0.24 91.6  421.59 
To the aqueous phase83.8  
List of recipes

№017 Dragee "Mandarin" (Body recipe) included in recipes:

№017 Dragee "Mandarin"Recipe for 2nd knurling
№017 Dragee "Mandarin"Coating recipe
№017 Dragee "Mandarin"Recipe for 1st knurling
№017 Dragee "Mandarin"Glossing recipe

Recipe on №017 Dragee "Mandarin" (Body recipe) contained in handbooks:

calculations, forms, documents: