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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 755.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85244.61 244.24 —   —   99.80 244.12 
Granulated sugar99.85205.74 205.44 —   —   99.75 205.23 
Chocolate glaze [Skurikhin]99.1 193.28 191.54 34.47 66.62 48.15 93.06 
Apple puree [GOST]10.0 51.73 5.17 0.0920.0508.6234.46 
Cocoa powder [Skurikhin]95.0 39.65 37.67 15.00 5.95 2.00 0.79 
Sign up78.0 38.29 29.87 0.30 0.11 42.75 16.37 
water—  14.05 —   —   —   —   —   
Agar (E406)85.0 4.85 4.12 —   —   —   —   
Lemon essence—  1.63 —   —   —   —   —   
Citric acid (E330)98.0 1.28 1.25 —   —   —   —   
Sign up—  0.076—   —   —   —   —   
Total719.30 9.63 72.73 74.65 564.03 
Output in finished product93.5 706.49 9.5  71.43 73.3  553.99 
Mass fraction by dry matter706.49 10.1  71.43 78.4  553.99 
To the aqueous phase91.9  
List of recipes

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

№024 Dragee "Chocolate"Glossing recipe

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

calculations, forms, documents: