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All groups → All products → Dragee → Dragee caramel → №087 Dragee "Fruit" → Caramel mass recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №087 Dragee "Fruit" Caramel mass recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 628.4 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	447.55	446.88	—	—	99.75	446.43
Starch syrup	78.0	223.84	174.59	0.30	0.67	42.75	95.69
Total			621.47	0.11	0.67	86.27	542.12
Output in finished product	98.0		615.83	0.1	0.66	85.5	537.20
Mass fraction by dry matter			615.83	0.1	0.66	87.2	537.20
To the aqueous phase						97.7

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

List of recipes

№087 Dragee "Fruit" (Caramel mass recipe) included in recipes:

	№087 Dragee "Fruit"	Glossing recipe
	№087 Dragee "Fruit"	Coating recipe
	№087 Dragee "Fruit"	Body recipe

Recipe on №087 Dragee "Fruit" (Caramel mass recipe) contained in handbooks:

1973 Dragee recipes.

Calculation of the mass fraction of sugar and fat: №087 Dragee "Fruit" Caramel mass recipe

№087 Dragee "Fruit" (Caramel mass recipe) included in recipes:

Recipe on №087 Dragee "Fruit" (Caramel mass recipe) contained in handbooks:

calculations, forms, documents: