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All groups → All products → Dragee → Dragee fruit and berry → №099 Dragee "Orange and lemon peels in chocolate" → Coating with chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №099 Dragee "Orange and lemon peels in chocolate" Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 815.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up85.0 388.35 330.09 —   —   —   —   
Chocolate glaze [Skurikhin]99.1 223.37 221.36 34.47 77.00 48.15 107.55 
Powdered sugar99.85130.44 130.24 —   —   99.80 130.18 
Cocoa powder [Skurikhin]95.0 56.96 54.11 15.00 8.54 2.00 1.14 
Granulated sugar99.8516.46 16.44 —   —   99.75 16.42 
Sign up78.0 16.46 12.84 0.30 0.05042.75 7.04 
water—  3.67 —   —   —   —   —   
Total765.09 10.49 85.59 32.16 262.33 
Output in finished product92.5 754.62 10.3  84.42 31.7  258.74 
Mass fraction by dry matter754.62 11.2  84.42 34.3  258.74 
To the aqueous phase80.9  
List of recipes

№099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) included in recipes:

№099 Dragee "Orange and lemon peels in chocolate"Glossing recipe

Recipe on №099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: