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All groups → All products → Dragee → Dragee jelly → №028 Dragee "Mosaic" → Whipped hull recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №028 Dragee "Mosaic" Whipped hull recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 889.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85466.72 466.02 —   —   99.75 465.55 
Starch syrup78.0 218.82 170.68 0.30 0.66 42.75 93.55 
water—  174.00 —   —   —   —   —   
Raw egg white12.0 20.01 2.40 —   —   0.9450.19 
Agar (E406)85.0 12.45 10.59 —   —   —   —   
Sign up98.0 6.05 5.93 —   —   —   —   
Vanillin—  0.049—   —   —   —   —   
Total655.61 0.0700.66 62.88 559.29 
Output in finished product73.0 649.34 0.1  0.65 62.3  553.94 
Mass fraction by dry matter649.34 0.1  0.65 85.3  553.94 
To the aqueous phase69.8  
List of recipes

№028 Dragee "Mosaic" (Whipped hull recipe) included in recipes:

№028 Dragee "Mosaic"Coating recipe
№028 Dragee "Mosaic"Glossing recipe
№028 Dragee "Mosaic"Body recipe

Recipe on №028 Dragee "Mosaic" (Whipped hull recipe) contained in handbooks:

calculations, forms, documents: