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All groups → All products → Dragee → Dragee jelly → №021 Dragee "Gelite" ("Flower") → Sprinkle with non-parcels → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №021 Dragee "Gelite" ("Flower") Sprinkle with non-parcels

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 595 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85345.08 344.56 —   —   99.80 344.39 
Granulated sugar99.85156.48 156.24 —   —   99.75 156.09 
Starch syrup78.0 63.21 49.30 0.30 0.19 42.75 27.02 
water—  38.73 —   —   —   —   —   
Fruit and berry cooking69.0 17.87 12.33 —   —   67.00 11.97 
Sign up98.0 3.87 3.79 —   —   —   —   
Gelatin86.0 2.13 1.83 0.38 0.010—   —   
Agar (E406)85.0 1.76 1.50 —   —   —   —   
Essence of fruit and berry—  1.09 —   —   —   —   —   
Total569.55 0.0300.20 90.67 539.47 
Output in finished product94.0 559.30 —  0.20 89.0  529.76 
Mass fraction by dry matter559.30 —  0.20 94.7  529.76 
To the aqueous phase93.7  
List of recipes

Recipe on №021 Dragee "Gelite" ("Flower") contained in handbooks:

calculations, forms, documents: