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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 707.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85332.17 331.68 —   —   99.80 331.51 
Chocolate glaze [Skurikhin]99.1 200.90 199.09 34.47 69.25 48.15 96.73 
Peeled almond kernel80.0 110.00 88.00 53.70 59.07 6.00 6.60 
Cocoa powder [Skurikhin]95.0 41.61 39.53 15.00 6.24 2.00 0.83 
Granulated sugar99.8524.62 24.58 —   —   99.75 24.56 
Sign up78.0 24.62 19.20 0.30 0.07042.75 10.53 
Alcohol—  14.16 —   —   —   —   —   
water—  5.49 —   —   —   —   —   
Almond essence—  0.79 —   —   —   —   —   
Vanillin—  0.071—   —   —   —   —   
Total702.08 19.03 134.63 66.55 470.76 
Output in finished product97.5 689.72 18.7  132.26 65.4  462.47 
Mass fraction by dry matter689.72 19.2  132.26 67.1  462.47 
To the aqueous phase96.3  
List of recipes

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

№094 Dragee "Marzipan in chocolate"Glossing recipe

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

calculations, forms, documents: