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All groups → All products → Dragee → Dragee nut → №096 Dragee "Almond in chocolate" → Coating with chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №096 Dragee "Almond in chocolate" Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 919.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up96.0 464.14 445.57 53.70 249.24 6.00 27.85 
Chocolate glaze [Skurikhin]99.1 235.07 232.95 34.47 81.03 48.15 113.19 
Powdered sugar99.85149.34 149.12 —   —   99.80 149.04 
Cocoa powder [Skurikhin]95.0 51.08 48.53 15.00 7.66 2.00 1.02 
Granulated sugar99.8518.26 18.24 —   —   99.75 18.21 
Sign up78.0 18.26 14.25 0.30 0.05042.75 7.81 
water—  4.08 —   —   —   —   —   
Vanillin—  0.092—   —   —   —   —   
Total908.65 36.76 337.98 34.50 317.12 
Output in finished product97.0 891.72 36.1  331.68 33.9  311.21 
Mass fraction by dry matter891.72 37.2  331.68 34.9  311.21 
To the aqueous phase91.9  
List of recipes

№096 Dragee "Almond in chocolate" (Coating with chocolate) included in recipes:

№096 Dragee "Almond in chocolate"Glossing reset

Recipe on №096 Dragee "Almond in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: