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All groups → All products → Dragee → Dragee nut → №095 Dragee "Marzipan" → Coating with chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №095 Dragee "Marzipan" Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 783.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85381.52 380.94 —   —   99.80 380.76 
Chocolate glaze [Skurikhin]99.1 209.35 207.47 34.47 72.16 48.15 100.80 
Peeled almond kernel80.0 162.19 129.76 53.70 87.10 6.00 9.73 
Cocoa powder [Skurikhin]95.0 24.98 23.73 15.00 3.75 2.00 0.50 
Alcohol—  20.89 —   —   —   —   —   
Sign up99.8511.81 11.80 —   —   99.75 11.78 
Starch syrup78.0 11.81 9.21 0.30 0.04042.75 5.05 
water—  2.64 —   —   —   —   —   
Vanillin—  0.078—   —   —   —   —   
Total762.91 20.82 163.05 64.94 508.62 
Output in finished product96.5 755.79 20.6  161.53 64.3  503.87 
Mass fraction by dry matter755.79 21.4  161.53 66.7  503.87 
To the aqueous phase94.8  
List of recipes

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

№095 Dragee "Marzipan"Coating recipe
№095 Dragee "Marzipan"Glossing recipe

Recipe on №095 Dragee "Marzipan" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: