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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 952.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85407.80 407.19 —   —   99.75 406.78 
Powdered sugar99.85286.99 286.56 —   —   99.80 286.42 
Starch syrup78.0 274.90 214.42 0.30 0.82 42.75 117.52 
Apricot puree10.0 27.72 2.77 0.0600.0205.33 1.48 
Alcohol—  6.17 —   —   —   —   —   
Sign up—  6.06 —   —   —   —   —   
Citric acid (E330)98.0 5.43 5.32 —   —   —   —   
Essence of rum—  3.81 —   —   —   —   —   
Dye—  0.38 —   —   —   —   —   
Total916.27 0.0900.84 85.27 812.20 
Output in finished product94.9 903.92 0.1  0.83 84.1  801.25 
Mass fraction by dry matter903.92 0.1  0.83 88.6  801.25 
To the aqueous phase94.3  
List of recipes

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

№088 Dragee "Fruit and liqueur"Glossing recipe

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

calculations, forms, documents: