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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 626 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85203.44 203.14 —   —   99.80 203.03 
Granulated sugar99.85171.57 171.31 —   —   99.75 171.14 
Chocolate glaze [Skurikhin]99.1 160.76 159.31 34.47 55.41 48.15 77.41 
Apple puree [GOST]10.0 43.03 4.30 0.0920.0408.6233.71 
Cocoa powder [Skurikhin]95.0 32.98 31.33 15.00 4.95 2.00 0.66 
Sign up78.0 31.85 24.84 0.30 0.10 42.75 13.62 
water—  11.87 —   —   —   —   —   
Agar (E406)85.0 4.03 3.43 —   —   —   —   
Lemon essence—  1.36 —   —   —   —   —   
Citric acid (E330)98.0 1.06 1.04 —   —   —   —   
Sign up100.0 0.75 0.75 —   —   —   —   
Vegetable oil100.0 0.13 0.13 99.90 0.13 —   —   
Wax (E901)100.0 0.0840.084—   —   —   —   
Vanillin—  0.063—   —   —   —   —   
Paraffin (E905c(i))100.0 0.0420.042—   —   —   —   
Total599.70 9.69 60.63 75.01 469.57 
Output in finished product93.5 585.31 9.5  59.18 73.2  458.30 
Mass fraction by dry matter585.31 10.1  59.18 78.3  458.30 
To the aqueous phase91.8  
List of recipes

Recipe on №024 Dragee "Chocolate" contained in handbooks:

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