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All groups → All products → Dragee → Dragee fondant → №034 Dragee "Raspberry" → Knurling recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №034 Dragee "Raspberry" Knurling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 388 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85186.40 186.12 —   —   99.75 185.93 
Powdered sugar99.85123.23 123.04 —   —   99.80 122.98 
Raspberry podvarka69.0 43.47 30.00 —   —   67.00 29.12 
water—  32.34 —   —   —   —   —   
Glucose-protein concentrate80.0 18.39 14.71 —   —   —   —   
Sign up78.0 5.69 4.44 0.30 0.02042.75 2.43 
Essence—  1.44 —   —   —   —   —   
Citric acid (E330)98.0 0.78 0.76 —   —   —   —   
Total359.07 0.0100.02087.75 340.46 
Output in finished product91.0 353.08 —  0.02086.3  334.78 
Mass fraction by dry matter353.08 —  0.02094.8  334.78 
To the aqueous phase90.6  
List of recipes

№034 Dragee "Raspberry" (Knurling recipe) included in recipes:

№034 Dragee "Raspberry"Glossing recipe
№034 Dragee "Raspberry"Coating recipe

Recipe on №034 Dragee "Raspberry" (Knurling recipe) contained in handbooks:

calculations, forms, documents: