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All groups → All products → Dragee → Dragee nut → №093 Dragee "Cashew in chocolate" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №093 Dragee "Cashew in chocolate" Glossing recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 87.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	96.0	44.29	42.52	49.17	21.78	7.60	3.37
Chocolate glaze [Skurikhin]	99.1	22.44	22.23	34.47	7.74	48.15	10.80
Powdered sugar	99.85	13.21	13.19	—	—	99.80	13.18
Cocoa powder [Skurikhin]	95.0	4.91	4.66	15.00	0.74	2.00	0.10
Granulated sugar	99.85	2.38	2.38	—	—	99.75	2.37
Sign up	78.0	2.32	1.81	0.30	0.010	42.75	0.99
water	—	0.54	—	—	—	—	—
Talc (E553(iii))	100.0	0.11	0.11	—	—	—	—
Vegetable oil	100.0	0.018	0.018	99.90	0.020	—	—
Wax (E901)	100.0	0.012	0.012	—	—	—	—
Sign up	—	0.009	—	—	—	—	—
Paraffin (E905c(i))	100.0	0.006	0.006	—	—	—	—
Total			86.93	34.74	30.29	35.33	30.81
Output in finished product	97.0		84.58	33.8	29.47	34.4	29.98
Mass fraction by dry matter			84.58	34.8	29.47	35.4	29.98
To the aqueous phase						92.0

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

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Calculation of the mass fraction of sugar and fat: №093 Dragee "Cashew in chocolate" Glossing recipe

Recipe on №093 Dragee "Cashew in chocolate" contained in handbooks:

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