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All groups → All products → Dragee → Dragee fondant → №038 Chocolate dragee "Autumn" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №038 Chocolate dragee "Autumn" Glossing recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 562.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85198.46 198.16 —   —   99.75 197.96 
Chocolate glaze [Skurikhin]99.1 144.27 142.97 34.47 49.73 48.15 69.47 
Powdered sugar99.85115.26 115.09 —   —   99.80 115.03 
Blackcurrant podvarka69.0 55.37 38.20 —   —   67.00 37.10 
Cocoa powder [Skurikhin]95.0 31.02 29.46 15.00 4.65 2.00 0.62 
Sign up—  29.93 —   —   —   —   —   
Starch syrup78.0 26.46 20.64 0.30 0.08042.75 11.31 
Citric acid (E330)98.0 1.53 1.50 —   —   —   —   
Essence—  0.89 —   —   —   —   —   
Talc (E553(iii))100.0 0.68 0.68 —   —   —   —   
Sign up100.0 0.17 0.17 99.90 0.17 —   —   
Wax (E901)100.0 0.11 0.11 —   —   —   —   
Paraffin (E905c(i))100.0 0.0570.057—   —   —   —   
Vanillin—  0.057—   —   —   —   —   
Total547.05 9.71 54.63 76.70 431.49 
Output in finished product95.0 534.47 9.5  53.37 74.9  421.57 
Mass fraction by dry matter534.47 10.0  53.37 78.9  421.57 
To the aqueous phase93.7  
List of recipes

Recipe on №038 Chocolate dragee "Autumn" contained in handbooks:

calculations, forms, documents: