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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 265.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85111.39 111.22 —   —   99.80 111.17 
Granulated sugar99.8593.69 93.55 —   —   99.75 93.46 
Apple puree [GOST]10.0 23.56 2.36 0.0920.0208.6232.03 
Cocoa powder [Skurikhin]95.0 18.05 17.15 15.00 2.71 2.00 0.36 
Starch syrup78.0 17.44 13.60 0.30 0.05042.75 7.46 
Sign up—  6.40 —   —   —   —   —   
Agar (E406)85.0 2.21 1.88 —   —   —   —   
Lemon essence—  0.74 —   —   —   —   —   
Citric acid (E330)98.0 0.58 0.57 —   —   —   —   
Total240.32 1.05 2.78 80.66 214.48 
Output in finished product88.8 236.12 1.0  2.73 79.3  210.73 
Mass fraction by dry matter236.12 1.2  2.73 89.2  210.73 
To the aqueous phase87.6  
List of recipes

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

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

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

calculations, forms, documents: