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All groups → All products → Dragee → Dragee nut → No. 090 Dragee "Peanuts in cocoa powder" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 090 Dragee "Peanuts in cocoa powder" Glossing recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 150.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	85.03	84.90	—	—	99.80	84.86
Roasted peanut kernels	97.5	38.87	37.90	52.00	20.21	1.00	0.39
Granulated sugar	99.85	10.73	10.72	—	—	99.75	10.70
Starch syrup	78.0	10.63	8.29	0.30	0.030	42.75	4.54
Cocoa powder [Skurikhin]	95.0	6.09	5.78	15.00	0.91	2.00	0.12
Sign up	93.0	3.04	2.83	45.60	1.39	4.20	0.13
water	—	2.42	—	—	—	—	—
Talc (E553(iii))	100.0	0.18	0.18	—	—	—	—
Vegetable oil	100.0	0.030	0.030	99.90	0.030	—	—
Wax (E901)	100.0	0.020	0.020	—	—	—	—
Sign up	—	0.015	—	—	—	—	—
Paraffin (E905c(i))	100.0	0.010	0.010	—	—	—	—
Total			150.66	15.03	22.57	67.07	100.74
Output in finished product	98.5		147.95	14.8	22.16	65.9	98.93
Mass fraction by dry matter			147.95	15.0	22.16	66.9	98.93
To the aqueous phase						97.8

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

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Recipe on No. 090 Dragee "Peanuts in cocoa powder" contained in handbooks:

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Calculation of the mass fraction of sugar and fat: No. 090 Dragee "Peanuts in cocoa powder" Glossing recipe

Recipe on No. 090 Dragee "Peanuts in cocoa powder" contained in handbooks:

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