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All groups → All products → Dragee → Dragee jelly → №026 Dragee "Amber" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №026 Dragee "Amber" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 299.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85112.03 111.86 —   —   99.75 111.75 
Powdered sugar99.8590.97 90.83 —   —   99.80 90.79 
Apricot cooking69.0 56.01 38.65 —   —   67.00 37.53 
Starch syrup78.0 39.14 30.53 0.30 0.12 42.75 16.73 
water—  6.36 —   —   —   —   —   
Sign up85.0 2.21 1.88 —   —   —   —   
Citric acid (E330)98.0 1.56 1.53 —   —   —   —   
Essence orange—  1.15 —   —   —   —   —   
Yellow paint—  0.078—   —   —   —   —   
Total275.28 0.0400.12 85.77 256.80 
Output in finished product91.0 272.45 —  0.12 84.9  254.16 
Mass fraction by dry matter272.45 —  0.12 93.3  254.16 
To the aqueous phase90.4  
List of recipes

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

№026 Dragee "Amber"Glossing recipe
№026 Dragee "Amber"Coating recipe

Recipe on №026 Dragee "Amber" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: