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All groups → All products → Dragee → Dragee fondant → №030 Dragee "Spring" → Knurling recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №030 Dragee "Spring" Knurling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 686 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85395.62 395.03 —   —   99.75 394.63 
Powdered sugar99.85200.38 200.08 —   —   99.80 199.98 
water—  55.13 —   —   —   —   —   
Starch syrup78.0 54.01 42.13 0.30 0.16 42.75 23.09 
Essence—  2.75 —   —   —   —   —   
Sign up98.0 1.05 1.03 —   —   —   —   
Total638.27 0.0200.16 90.04 617.70 
Output in finished product92.2 632.49 —  0.16 89.2  612.11 
Mass fraction by dry matter632.49 —  0.16 96.8  612.11 
To the aqueous phase92.0  
List of recipes

№030 Dragee "Spring" (Knurling recipe) included in recipes:

№030 Dragee "Spring"Coating recipe
№030 Dragee "Spring"Glossing recipe

Recipe on №030 Dragee "Spring" (Knurling recipe) contained in handbooks:

calculations, forms, documents: