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All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → Glossing recipe → Mass fraction of sugar and fat

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 378.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85107.55 107.39 —   —   99.80 107.33 
Chocolate glaze [Skurikhin]99.1 97.01 96.14 34.47 33.44 48.15 46.71 
Granulated sugar99.8580.83 80.71 —   —   99.75 80.63 
Starch syrup78.0 45.16 35.23 0.30 0.14 42.75 19.31 
Cocoa powder [Skurikhin]95.0 30.78 29.25 15.00 4.62 2.00 0.62 
Sign up10.0 16.47 1.65 0.10 0.0208.00 1.32 
Roasted ground nut kernels97.5 10.30 10.05 52.00 5.36 1.00 0.10 
water—  1.96 —   —   —   —   —   
Agar (E406)85.0 1.44 1.22 —   —   —   —   
Citric acid (E330)98.0 1.23 1.21 —   —   —   —   
Sign up100.0 0.46 0.46 —   —   —   —   
Lemon essence—  0.27 —   —   —   —   —   
Vegetable oil100.0 0.11 0.11 99.90 0.11 —   —   
Wax (E901)100.0 0.0760.076—   —   —   —   
Paraffin (E905c(i))100.0 0.0380.038—   —   —   —   
Sign up—  0.038—   —   —   —   —   
Total363.53 11.55 43.69 67.68 256.02 
Output in finished product93.5 353.71 11.2  42.51 65.8  249.10 
Mass fraction by dry matter353.71 12.0  42.51 70.4  249.10 
To the aqueous phase91.0  
List of recipes

Recipe on №020 Dragee in chocolate "Saamo" contained in handbooks:

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