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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 562.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85208.53 208.21 —   —   99.80 208.11 
Sugar syrup [raw, 70%]70.0 206.57 144.60 —   —   70.00 144.60 
Chocolate glaze [Skurikhin]99.1 114.42 113.39 34.47 39.44 48.15 55.09 
Peeled almond kernel80.0 88.65 70.92 53.70 47.61 6.00 5.32 
Cocoa powder [Skurikhin]95.0 13.65 12.97 15.00 2.05 2.00 0.27 
Sign up—  11.42 —   —   —   —   —   
Granulated sugar99.856.86 6.85 —   —   99.75 6.84 
Starch syrup78.0 6.46 5.04 0.30 0.02042.75 2.76 
water—  1.61 —   —   —   —   —   
Talc (E553(iii))100.0 0.68 0.68 —   —   —   —   
Sign up—  0.29 —   —   —   —   —   
Vegetable oil100.0 0.11 0.11 99.90 0.11 —   —   
Wax (E901)100.0 0.0760.076—   —   —   —   
Vanillin—  0.043—   —   —   —   —   
Paraffin (E905c(i))100.0 0.0380.038—   —   —   —   
Total562.90 15.85 89.23 75.14 422.99 
Output in finished product97.0 546.01 15.4  86.55 72.9  410.30 
Mass fraction by dry matter546.01 15.9  86.55 75.1  410.30 
To the aqueous phase96.0  
List of recipes

Recipe on №095 Dragee "Marzipan" contained in handbooks:

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