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All groups → All products → Dragee → Dragee caramel → №085 Dragee "Penishka" ("Milk") → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №085 Dragee "Penishka" ("Milk") Glossing recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 376.3 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	146.67	146.45	—	—	99.75	146.30
Powdered sugar	99.85	114.18	114.01	—	—	99.80	113.95
Starch syrup	78.0	95.44	74.45	0.30	0.29	42.75	40.80
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	35.58	26.33	8.57	3.05	44.56/11.39	15.85/4.05
water	—	2.51	—	—	—	—	—
Sign up	84.0	1.74	1.46	82.50	1.44	—/0.80	—/0.010
Vanilla essence	—	1.51	—	—	—	—	—
Talc (E553(iii))	100.0	0.45	0.45	—	—	—	—
Vegetable oil	100.0	0.075	0.075	99.90	0.070	—	—
Wax (E901)	100.0	0.050	0.050	—	—	—	—
Sign up	100.0	0.025	0.025	—	—	—	—
Total			363.30	1.29	4.85	84.92	319.54
Output in finished product	95.0		357.48	1.3	4.77	83.6	314.42
Mass fraction by dry matter			357.48	1.3	4.77	88.0	314.42
To the aqueous phase						94.4

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

List of recipes

Recipe on №085 Dragee "Penishka" ("Milk") contained in handbooks:

1973 Dragee recipes.

Calculation of the mass fraction of sugar and fat: №085 Dragee "Penishka" ("Milk") Glossing recipe

Recipe on №085 Dragee "Penishka" ("Milk") contained in handbooks:

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