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

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 117.3 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	96.0	59.58	57.20	53.70	31.99	6.00	3.57
Chocolate glaze [Skurikhin]	99.1	30.18	29.90	34.47	10.40	48.15	14.53
Powdered sugar	99.85	19.17	19.14	—	—	99.80	19.13
Cocoa powder [Skurikhin]	95.0	6.56	6.23	15.00	0.98	2.00	0.13
Granulated sugar	99.85	2.43	2.42	—	—	99.75	2.42
Sign up	78.0	2.34	1.83	0.30	0.010	42.75	1.00
water	—	0.56	—	—	—	—	—
Talc (E553(iii))	100.0	0.14	0.14	—	—	—	—
Vegetable oil	100.0	0.035	0.035	99.90	0.030	—	—
Wax (E901)	100.0	0.024	0.024	—	—	—	—
Sign up	100.0	0.012	0.012	—	—	—	—
Vanillin	—	0.012	—	—	—	—	—
Total			116.94	37.01	43.41	34.77	40.78
Output in finished product	97.0		113.78	36.0	42.24	33.8	39.68
Mass fraction by dry matter			113.78	37.1	42.24	34.9	39.68
To the aqueous phase						91.9

'classic' calculation from consumption'exact' calculation from composition

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Recipe on №096 Dragee "Almond in chocolate" contained in handbooks:

1973 Dragee recipes.

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

Recipe on №096 Dragee "Almond in chocolate" contained in handbooks:

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