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All groups → All products → Dragee → Dragee jelly → №017 Dragee "Mandarin" → Recipe for 1st knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 Dragee "Mandarin" Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 492.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85199.70 199.40 —   —   99.75 199.20 
Mandarin cooking69.0 112.71 77.77 —   —   67.00 75.52 
Powdered sugar99.85110.36 110.20 —   —   99.80 110.14 
Starch syrup78.0 62.20 48.52 0.30 0.19 42.75 26.59 
water—  9.19 —   —   —   —   —   
Sign up85.0 4.36 3.71 —   —   —   —   
Citric acid (E330)98.0 1.63 1.59 —   —   —   —   
Essence tangerine—  0.99 —   —   —   —   —   
Citric acid (E330)91.2 0.84 0.76 —   —   —   —   
Paint red—  0.049—   —   —   —   —   
Sign up—  0.049—   —   —   —   —   
Total441.95 0.0400.19 83.51 411.45 
Output in finished product89.0 438.50 —  0.19 82.9  408.24 
Mass fraction by dry matter438.50 —  0.19 93.1  408.24 
To the aqueous phase88.3  
List of recipes

№017 Dragee "Mandarin" (Recipe for 1st knurling) included in recipes:

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

Recipe on №017 Dragee "Mandarin" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: