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All groups → All products → Dragee → Dragee caramel → №080 Dragee "Moscow" → Coating with chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №080 Dragee "Moscow" Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 572.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85230.81 230.47 —   —   99.75 230.23 
Starch syrup78.0 123.11 96.03 0.30 0.37 42.75 52.63 
Chocolate glaze [Skurikhin]99.1 115.93 114.88 34.47 39.96 48.15 55.82 
Powdered sugar99.8567.40 67.30 —   —   99.80 67.27 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.63 35.99 8.57 4.17 44.56/11.39 21.67/5.54 
Sign up10.0 25.81 2.58 0.0920.0208.6232.23 
Cocoa powder [Skurikhin]95.0 6.83 6.49 15.00 1.02 2.00 0.14 
water—  1.90 —   —   —   —   —   
Lactic acid (E270)40.0 1.36 0.55 —   —   —   —   
Essence of rum—  1.14 —   —   —   —   —   
Sign up—  0.057—   —   —   —   —   
Total554.28 7.96 45.54 75.78 433.59 
Output in finished product95.0 543.59 7.8  44.66 74.3  425.23 
Mass fraction by dry matter543.59 8.2  44.66 78.2  425.23 
To the aqueous phase93.7  
List of recipes

№080 Dragee "Moscow" (Coating with chocolate) included in recipes:

№080 Dragee "Moscow"Glossing recipe

Recipe on №080 Dragee "Moscow" (Coating with chocolate) contained in handbooks:

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