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All groups → All products → Dragee → Dragee caramel → №083 Dragee "Milk-honey" → Filling recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №083 Dragee "Milk-honey" Filling recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 252 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	119.07	118.89	—	—	99.75	118.77
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	75.47	55.85	8.57	6.47	44.56/11.39	33.63/8.60
Natural honey	78.0	37.72	29.43	—	—	77.27	29.15
Starch syrup	78.0	25.12	19.60	0.30	0.080	42.75	10.74
Total			223.76	2.60	6.55	78.52	197.88
Output in finished product	88.0		221.76	2.6	6.49	77.8	196.11
Mass fraction by dry matter			221.76	2.9	6.49	88.4	196.11
To the aqueous phase						86.6

'classic' calculation from consumption'exact' calculation from composition

List of recipes

№083 Dragee "Milk-honey" (Filling recipe) included in recipes:

	№083 Dragee "Milk-honey"	Glossing recipe
	№083 Dragee "Milk-honey"	Body recipe
	№083 Dragee "Milk-honey"	Coating recipe

Recipe on №083 Dragee "Milk-honey" (Filling recipe) contained in handbooks:

1973 Dragee recipes.

Calculation of the mass fraction of sugar and fat: №083 Dragee "Milk-honey" Filling recipe

№083 Dragee "Milk-honey" (Filling recipe) included in recipes:

Recipe on №083 Dragee "Milk-honey" (Filling recipe) contained in handbooks:

calculations, forms, documents: