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All groups → All products → Dragee → Dragee sugar → №047 Dragee in chocolate "Lemon" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №047 Dragee in chocolate "Lemon" Glossing recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 416.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85271.78 271.37 —   —   99.80 271.24 
Chocolate glaze [Skurikhin]99.1 102.04 101.12 34.47 35.17 48.15 49.13 
Lemon soup69.0 35.44 24.46 —   —   67.00 23.74 
Granulated sugar99.859.27 9.26 —   —   99.75 9.25 
Starch syrup78.0 8.03 6.26 0.30 0.02042.75 3.43 
Sign up—  1.92 —   —   —   —   —   
Citric acid (E330)98.0 0.89 0.87 —   —   —   —   
Talc (E553(iii))100.0 0.50 0.50 —   —   —   —   
Vegetable oil100.0 0.13 0.13 99.90 0.13 —   —   
Wax (E901)100.0 0.0840.084—   —   —   —   
Sign up100.0 0.0420.042—   —   —   —   
Vanillin—  0.042—   —   —   —   —   
Total414.09 8.49 35.32 85.73 356.79 
Output in finished product98.0 407.88 8.4  34.79 84.4  351.44 
Mass fraction by dry matter407.88 8.5  34.79 86.2  351.44 
To the aqueous phase97.7  
List of recipes

Recipe on №047 Dragee in chocolate "Lemon" contained in handbooks:

calculations, forms, documents: