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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 309.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85146.72 146.50 —   —   99.80 146.43 
Chocolate glaze [Skurikhin]99.1 88.74 87.94 34.47 30.59 48.15 42.73 
Peeled almond kernel80.0 48.59 38.87 53.70 26.09 6.00 2.92 
Cocoa powder [Skurikhin]95.0 18.38 17.46 15.00 2.76 2.00 0.37 
Granulated sugar99.8511.09 11.08 —   —   99.75 11.06 
Sign up78.0 10.87 8.48 0.30 0.03042.75 4.65 
Alcohol—  6.26 —   —   —   —   —   
water—  2.52 —   —   —   —   —   
Talc (E553(iii))100.0 0.38 0.38 —   —   —   —   
Almond essence—  0.35 —   —   —   —   —   
Sign up100.0 0.0940.09499.90 0.090—   —   
Wax (E901)100.0 0.0630.063—   —   —   —   
Paraffin (E905c(i))100.0 0.0310.031—   —   —   —   
Vanillin—  0.031—   —   —   —   —   
Total310.89 19.26 59.56 67.30 208.16 
Output in finished product97.5 301.57 18.7  57.77 65.3  201.92 
Mass fraction by dry matter301.57 19.2  57.77 67.0  201.92 
To the aqueous phase96.3  
List of recipes

Recipe on №094 Dragee "Marzipan in chocolate" contained in handbooks:

calculations, forms, documents: