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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 14.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.855.16 5.15 —   —   99.80 5.15 
Sugar syrup [raw, 70%]70.0 5.11 3.58 —   —   70.00 3.58 
Chocolate glaze [Skurikhin]99.1 2.83 2.80 34.47 0.98 48.15 1.36 
Peeled almond kernel80.0 2.19 1.75 53.70 1.18 6.00 0.13 
Cocoa powder [Skurikhin]95.0 0.34 0.32 15.00 0.0502.00 0.010
Sign up—  0.28 —   —   —   —   —   
Granulated sugar99.850.16 0.16 —   —   99.75 0.16 
Starch syrup78.0 0.16 0.12 0.30 —   42.75 0.070
water—  0.036—   —   —   —   —   
Yellow paint—  0.007—   —   —   —   —   
Sign up—  0.001—   —   —   —   —   
Total13.89 15.67 2.21 74.18 10.46 
Output in finished product97.0 13.68 15.5  2.18 73.0  10.30 
Mass fraction by dry matter13.68 15.9  2.18 75.3  10.30 
To the aqueous phase96.1  
List of recipes

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

№095 Dragee "Marzipan"Glossing recipe

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

calculations, forms, documents: