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All groups → All products → Dragee → Dragee sugar → №069 Dragee in chocolate "Blackcurrant" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №069 Dragee in chocolate "Blackcurrant" Glossing recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 992.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85655.01 654.03 —   —   99.80 653.70 
Chocolate glaze [Skurikhin]99.1 245.93 243.71 34.47 84.77 48.15 118.42 
Blackcurrant podvarka69.0 85.42 58.94 —   —   67.00 57.23 
Granulated sugar99.8522.35 22.32 —   —   99.75 22.29 
Starch syrup78.0 19.34 15.09 0.30 0.06042.75 8.27 
Sign up—  4.62 —   —   —   —   —   
Citric acid (E330)98.0 2.14 2.10 —   —   —   —   
Talc (E553(iii))100.0 1.21 1.21 —   —   —   —   
Vegetable oil100.0 0.30 0.30 99.90 0.30 —   —   
Wax (E901)100.0 0.20 0.20 —   —   —   —   
Sign up100.0 0.10 0.10 —   —   —   —   
Vanillin—  0.10 —   —   —   —   —   
Total997.99 8.57 85.13 86.61 859.91 
Output in finished product98.0 973.04 8.4  83.00 84.4  838.41 
Mass fraction by dry matter973.04 8.5  83.00 86.2  838.41 
To the aqueous phase97.7  
List of recipes

Recipe on №069 Dragee in chocolate "Blackcurrant" contained in handbooks:

calculations, forms, documents: