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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 673.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85426.66 426.02 —   —   99.80 425.81 
Peeled almond kernel80.0 141.29 113.04 53.70 75.87 6.00 8.48 
Cocoa powder [Skurikhin]95.0 53.44 50.77 15.00 8.02 2.00 1.07 
Granulated sugar99.8531.62 31.57 —   —   99.75 31.54 
Starch syrup78.0 31.62 24.66 0.30 0.09042.75 13.52 
Sign up—  18.19 —   —   —   —   —   
water—  7.05 —   —   —   —   —   
Almond essence—  1.01 —   —   —   —   —   
Total646.06 12.48 83.98 71.37 480.42 
Output in finished product95.0 639.44 12.3  83.12 70.6  475.50 
Mass fraction by dry matter639.44 13.0  83.12 74.4  475.50 
To the aqueous phase93.4  
List of recipes

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

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

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

calculations, forms, documents: