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All groups → All products → Dragee → Dragee jelly → №025 Dragee "Amber" → Recipe for 1st knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №025 Dragee "Amber" Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 924 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85629.30 628.36 —   —   99.75 627.73 
Apple puree [GOST]10.0 128.23 12.82 0.0920.12 8.62311.06 
Powdered sugar99.85107.74 107.58 —   —   99.80 107.52 
Starch syrup78.0 73.57 57.38 0.30 0.22 42.75 31.45 
Agar (E406)85.0 12.76 10.85 —   —   —   —   
Sign up—  10.25 —   —   —   —   —   
Citric acid (E330)98.0 3.16 3.10 —   —   —   —   
Lemon essence—  3.10 —   —   —   —   —   
Total820.08 0.0400.34 84.17 777.76 
Output in finished product88.0 813.12 —  0.34 83.5  771.16 
Mass fraction by dry matter813.12 —  0.34 94.8  771.16 
To the aqueous phase87.4  
List of recipes

№025 Dragee "Amber" (Recipe for 1st knurling) included in recipes:

№025 Dragee "Amber"Coating recipe
№025 Dragee "Amber"Recipe for 2nd knurling
№025 Dragee "Amber"Glossing recipe

Recipe on №025 Dragee "Amber" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: