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All groups → All products → Dragee → Dragee jelly → №024 Dragee "Chocolate" → Body recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №024 Dragee "Chocolate" Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 574.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85392.37 391.78 —   —   99.75 391.39 
Apple puree [GOST]10.0 109.14 10.91 0.0920.10 8.6239.41 
Starch syrup78.0 39.12 30.51 0.30 0.12 42.75 16.72 
water—  20.34 —   —   —   —   —   
Agar (E406)85.0 10.22 8.69 —   —   —   —   
Sign up—  3.45 —   —   —   —   —   
Citric acid (E330)98.0 2.70 2.65 —   —   —   —   
Total444.55 0.0400.22 72.69 417.52 
Output in finished product77.0 442.29 —  0.22 72.3  415.40 
Mass fraction by dry matter442.29 —  0.22 93.9  415.40 
To the aqueous phase75.9  
List of recipes

№024 Dragee "Chocolate" (Body recipe) included in recipes:

№024 Dragee "Chocolate"Coating with chocolate
№024 Dragee "Chocolate"Glossing recipe
№024 Dragee "Chocolate"Coating recipe

Recipe on №024 Dragee "Chocolate" (Body recipe) contained in handbooks:

calculations, forms, documents: