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All groups → All products → Dragee → Dragee jelly → №021 Dragee "Gelite" ("Flower") → Body recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №021 Dragee "Gelite" ("Flower") Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 379.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85202.91 202.61 —   —   99.75 202.40 
Starch syrup78.0 86.61 67.56 0.30 0.26 42.75 37.03 
Fruit and berry cooking69.0 42.24 29.15 —   —   67.00 28.30 
water—  32.91 —   —   —   —   —   
Citric acid (E330)98.0 9.14 8.96 —   —   —   —   
Sign up85.0 4.17 3.55 —   —   —   —   
Essence of fruit and berry—  2.28 —   —   —   —   —   
Total311.81 0.0700.26 70.60 267.73 
Output in finished product82.0 310.94 0.1  0.26 70.4  266.98 
Mass fraction by dry matter310.94 0.1  0.26 85.9  266.98 
To the aqueous phase79.6  
List of recipes

№021 Dragee "Gelite" ("Flower") (Body recipe) included in recipes:

№021 Dragee "Gelite" ("Flower")Recipe for 2nd knurling
№021 Dragee "Gelite" ("Flower")Sprinkle with non-parcels
№021 Dragee "Gelite" ("Flower")Coating recipe
№021 Dragee "Gelite" ("Flower")Recipe for 1st knurling

Recipe on №021 Dragee "Gelite" ("Flower") (Body recipe) contained in handbooks:

calculations, forms, documents: