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" → Coating with chocolate → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 246.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8569.52 69.41 —   —   99.80 69.38 
Chocolate glaze [Skurikhin]99.1 62.71 62.14 34.47 21.62 48.15 30.19 
Granulated sugar99.8552.07 51.99 —   —   99.75 51.94 
Starch syrup78.0 29.19 22.77 0.30 0.09042.75 12.48 
Cocoa powder [Skurikhin]95.0 19.90 18.90 15.00 2.99 2.00 0.40 
Sign up10.0 10.64 1.06 0.10 0.0108.00 0.85 
Roasted ground nut kernels97.5 6.66 6.49 52.00 3.46 1.00 0.070
water—  1.19 —   —   —   —   —   
Agar (E406)85.0 0.93 0.79 —   —   —   —   
Citric acid (E330)98.0 0.80 0.78 —   —   —   —   
Sign up—  0.18 —   —   —   —   —   
Vanillin—  0.025—   —   —   —   —   
Total234.35 11.45 28.17 67.17 165.31 
Output in finished product93.5 230.10 11.2  27.66 66.0  162.31 
Mass fraction by dry matter230.10 12.0  27.66 70.5  162.31 
To the aqueous phase91.0  
List of recipes

№020 Dragee in chocolate "Saamo" (Coating with chocolate) included in recipes:

№020 Dragee in chocolate "Saamo"Glossing recipe

Recipe on №020 Dragee in chocolate "Saamo" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: