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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 979.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85420.04 419.41 —   —   99.75 418.99 
Powdered sugar99.85295.11 294.67 —   —   99.80 294.52 
Starch syrup78.0 282.68 220.49 0.30 0.85 42.75 120.85 
Apricot puree10.0 28.50 2.85 0.0600.0205.33 1.52 
water—  6.53 —   —   —   —   —   
Sign up—  6.34 —   —   —   —   —   
Citric acid (E330)98.0 5.58 5.47 —   —   —   —   
Essence of rum—  3.92 —   —   —   —   —   
Talc (E553(iii))100.0 1.18 1.18 —   —   —   —   
Dye—  0.39 —   —   —   —   —   
Sign up100.0 0.20 0.20 99.90 0.20 —   —   
Wax (E901)100.0 0.13 0.13 —   —   —   —   
Paraffin (E905c(i))100.0 0.0650.065—   —   —   —   
Total944.47 0.11 1.07 85.35 835.88 
Output in finished product94.9 929.36 0.1  1.05 84.0  822.51 
Mass fraction by dry matter929.36 0.1  1.05 88.5  822.51 
To the aqueous phase94.3  
List of recipes

Recipe on №088 Dragee "Fruit and liqueur" contained in handbooks:

calculations, forms, documents: