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All groups → All products → Dragee → Dragee fondant → №038 Chocolate dragee "Autumn" → Recipe for 1st knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №038 Chocolate dragee "Autumn" Recipe for 1st knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 191.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85107.03 106.87 —   —   99.75 106.76 
Powdered sugar99.8534.66 34.61 —   —   99.80 34.59 
Blackcurrant podvarka69.0 31.13 21.48 —   —   67.00 20.86 
water—  15.76 —   —   —   —   —   
Starch syrup78.0 10.55 8.23 0.30 0.03042.75 4.51 
Sign up95.0 8.68 8.25 15.00 1.30 2.00 0.17 
Citric acid (E330)98.0 0.86 0.84 —   —   —   —   
Essence—  0.50 —   —   —   —   —   
Total180.28 0.70 1.33 87.29 166.89 
Output in finished product93.0 177.82 0.7  1.31 86.1  164.61 
Mass fraction by dry matter177.82 0.7  1.31 92.6  164.61 
To the aqueous phase92.5  
List of recipes

№038 Chocolate dragee "Autumn" (Recipe for 1st knurling) included in recipes:

№038 Chocolate dragee "Autumn"Coating with chocolate
№038 Chocolate dragee "Autumn"Glossing recipe
№038 Chocolate dragee "Autumn"Recipe for 2nd knurling

Recipe on №038 Chocolate dragee "Autumn" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: