KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → Body recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №020 Dragee in chocolate "Saamo" Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 26.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8513.75 13.73 —   —   99.75 13.72 
Starch syrup78.0 7.02 5.47 0.30 0.02042.75 3.00 
Puree fruit and berry varietal10.0 3.13 0.31 0.10 —   8.00 0.25 
Roasted ground nut kernels97.5 1.96 1.91 52.00 1.02 1.00 0.020
Agar (E406)85.0 0.27 0.23 —   —   —   —   
Sign up98.0 0.23 0.23 —   —   —   —   
Lemon essence—  0.052—   —   —   —   —   
Total21.89 3.98 1.04 65.10 16.99 
Output in finished product82.5 21.53 3.9  1.02 64.0  16.71 
Mass fraction by dry matter21.53 4.7  1.02 77.6  16.71 
To the aqueous phase78.5  
List of recipes

№020 Dragee in chocolate "Saamo" (Body recipe) included in recipes:

№020 Dragee in chocolate "Saamo"Coating with chocolate
№020 Dragee in chocolate "Saamo"Glossing recipe
№020 Dragee in chocolate "Saamo"Recipe for 1st knurling
№020 Dragee in chocolate "Saamo"Recipe for 2nd knurling

Recipe on №020 Dragee in chocolate "Saamo" (Body recipe) contained in handbooks:

calculations, forms, documents: