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All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №020 Dragee in chocolate "Saamo" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 239 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8590.23 90.10 —   —   99.80 90.05 
Granulated sugar99.8567.59 67.49 —   —   99.75 67.42 
Starch syrup78.0 37.89 29.55 0.30 0.11 42.75 16.20 
Cocoa powder [Skurikhin]95.0 25.83 24.54 15.00 3.87 2.00 0.52 
Puree fruit and berry varietal10.0 13.81 1.38 0.10 0.0108.00 1.10 
Sign up97.5 8.65 8.43 52.00 4.50 1.00 0.090
water—  1.55 —   —   —   —   —   
Agar (E406)85.0 1.21 1.03 —   —   —   —   
Citric acid (E330)98.0 1.04 1.02 —   —   —   —   
Lemon essence—  0.23 —   —   —   —   —   
Total223.53 3.55 8.49 73.38 175.38 
Output in finished product91.5 218.68 3.5  8.31 71.8  171.57 
Mass fraction by dry matter218.68 3.8  8.31 78.5  171.57 
To the aqueous phase89.4  
List of recipes

№020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) included in recipes:

№020 Dragee in chocolate "Saamo"Coating with chocolate
№020 Dragee in chocolate "Saamo"Glossing recipe

Recipe on №020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: