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All groups → All products → Dragee → Dragee caramel → №079 Dragee "Cross" → Filling recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №079 Dragee "Cross" Filling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 843.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up10.0 477.31 47.73 0.0920.44 8.62341.16 
Granulated sugar99.85364.47 363.93 —   —   99.75 363.56 
Starch syrup78.0 229.55 179.05 0.30 0.69 42.75 98.13 
Lactic acid (E270)40.0 12.48 4.99 —   —   —   —   
Total595.70 0.13 1.13 59.63 502.85 
Output in finished product70.0 590.31 0.1  1.12 59.1  498.30 
Mass fraction by dry matter590.31 0.2  1.12 84.4  498.30 
To the aqueous phase66.3  
List of recipes

№079 Dragee "Cross" (Filling recipe) included in recipes:

№079 Dragee "Cross"Body recipe
№079 Dragee "Cross"Glossing recipe
№079 Dragee "Cross"Coating with chocolate
№079 Dragee "Cross"1st knurling under chocolate

Recipe on №079 Dragee "Cross" (Filling recipe) contained in handbooks:

calculations, forms, documents: