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All groups → All products → Dragee → Dragee caramel → №079 Dragee "Cross" → Coating with chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №079 Dragee "Cross" Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 56.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8525.12 25.08 —   —   99.75 25.06 
Starch syrup78.0 13.52 10.55 0.30 0.04042.75 5.78 
Chocolate glaze [Skurikhin]99.1 11.49 11.38 34.47 3.96 48.15 5.53 
Powdered sugar99.856.68 6.67 —   —   99.80 6.67 
Apple puree [GOST]10.0 5.42 0.54 0.092—   8.6230.47 
Sign up95.0 0.68 0.64 15.00 0.10 2.00 0.010
water—  0.19 —   —   —   —   —   
Lactic acid (E270)40.0 0.14 0.057—   —   —   —   
Essence—  0.085—   —   —   —   —   
Vanillin—  0.006—   —   —   —   —   
Total54.92 7.23 4.10 76.75 43.52 
Output in finished product95.0 53.86 7.1  4.02 75.3  42.68 
Mass fraction by dry matter53.86 7.5  4.02 79.2  42.68 
To the aqueous phase93.8  
List of recipes

№079 Dragee "Cross" (Coating with chocolate) included in recipes:

№079 Dragee "Cross"Glossing recipe

Recipe on №079 Dragee "Cross" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: