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All groups → All products → Dragee → Dragee jelly → №025 Dragee "Amber" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №025 Dragee "Amber" Recipe for 2nd knurling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 190.3 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	115.29	115.12	—	—	99.75	115.00
Powdered sugar	99.85	45.39	45.32	—	—	99.80	45.30
Apple puree [GOST]	10.0	16.06	1.61	0.092	0.010	8.623	1.38
Starch syrup	78.0	14.63	11.41	0.30	0.040	42.75	6.25
water	—	3.30	—	—	—	—	—
Sign up	85.0	1.60	1.36	—	—	—	—
Citric acid (E330)	98.0	0.81	0.80	—	—	—	—
Lemon essence	—	0.39	—	—	—	—	—
Total			175.61	0.030	0.050	88.24	167.93
Output in finished product	91.5		174.12	—	0.050	87.5	166.51
Mass fraction by dry matter			174.12	—	0.050	95.6	166.51
To the aqueous phase						91.1

'classic' calculation from consumption'exact' calculation from composition

List of recipes

№025 Dragee "Amber" (Recipe for 2nd knurling) included in recipes:

	№025 Dragee "Amber"	Coating recipe
	№025 Dragee "Amber"	Glossing recipe

Recipe on №025 Dragee "Amber" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Calculation of the mass fraction of sugar and fat: №025 Dragee "Amber" Recipe for 2nd knurling

№025 Dragee "Amber" (Recipe for 2nd knurling) included in recipes:

Recipe on №025 Dragee "Amber" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: