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All groups → All products → Dragee → Dragee nut → №094 Dragee "Marzipan in chocolate" → Body recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №094 Dragee "Marzipan in chocolate" Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 746.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85459.16 458.47 —   —   99.80 458.24 
Peeled almond kernel80.0 289.90 231.92 53.70 155.68 6.00 17.39 
Alcohol—  37.33 —   —   —   —   —   
Total690.39 20.85 155.68 63.71 475.63 
Output in finished product92.0 686.87 20.7  154.89 63.4  473.20 
Mass fraction by dry matter686.87 22.6  154.89 68.9  473.20 
To the aqueous phase88.8  
List of recipes

№094 Dragee "Marzipan in chocolate" (Body recipe) included in recipes:

№094 Dragee "Marzipan in chocolate"Coating with chocolate
№094 Dragee "Marzipan in chocolate"Coating recipe
№094 Dragee "Marzipan in chocolate"Glossing recipe

Recipe on №094 Dragee "Marzipan in chocolate" (Body recipe) contained in handbooks:

calculations, forms, documents: