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All groups → All products → Dragee → Dragee jelly → №017 Dragee "Mandarin" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 Dragee "Mandarin" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 906.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85312.51 312.05 —   —   99.80 311.88 
Granulated sugar99.85311.64 311.17 —   —   99.75 310.86 
Mandarin cooking69.0 163.71 112.96 —   —   67.00 109.69 
Starch syrup78.0 111.91 87.29 0.30 0.34 42.75 47.84 
water—  18.16 —   —   —   —   —   
Sign up85.0 6.33 5.38 —   —   —   —   
Citric acid (E330)91.2 2.40 2.18 —   —   —   —   
Citric acid (E330)98.0 2.36 2.31 —   —   —   —   
Essence tangerine—  2.34 —   —   —   —   —   
Paint red—  0.16 —   —   —   —   —   
Sign up—  0.16 —   —   —   —   —   
Total833.35 0.0400.34 86.08 780.27 
Output in finished product91.0 824.92 —  0.34 85.2  772.38 
Mass fraction by dry matter824.92 —  0.34 93.6  772.38 
To the aqueous phase90.4  
List of recipes

№017 Dragee "Mandarin" (Recipe for 2nd knurling) included in recipes:

№017 Dragee "Mandarin"Coating recipe
№017 Dragee "Mandarin"Glossing recipe

Recipe on №017 Dragee "Mandarin" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: