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All groups → All products → Dragee → Dragee caramel → №088 Dragee "Fruit and liqueur" → Filling recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №088 Dragee "Fruit and liqueur" Filling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 309.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up78.0 175.43 136.84 0.30 0.53 42.75 75.00 
Granulated sugar99.85116.89 116.72 —   —   99.75 116.60 
Apricot puree10.0 56.53 5.65 0.0600.0305.33 3.01 
Alcohol—  12.58 —   —   —   —   —   
Citric acid (E330)98.0 0.37 0.36 —   —   —   —   
Total259.57 0.18 0.56 62.80 194.61 
Output in finished product83.0 257.22 0.2  0.55 62.2  192.85 
Mass fraction by dry matter257.22 0.2  0.55 75.0  192.85 
To the aqueous phase78.6  
List of recipes

№088 Dragee "Fruit and liqueur" (Filling recipe) included in recipes:

№088 Dragee "Fruit and liqueur"Glossing recipe
№088 Dragee "Fruit and liqueur"Coating recipe
№088 Dragee "Fruit and liqueur"Body recipe

Recipe on №088 Dragee "Fruit and liqueur" (Filling recipe) contained in handbooks:

calculations, forms, documents: