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All groups → All products → Dragee → Dragee fruit and berry → №100 Dragee "Cherry in chocolate" → Recipe for 2nd knurling → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №100 Dragee "Cherry in chocolate" Recipe for 2nd knurling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 407 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up25.0 202.17 50.54 —   —   —   —   
Powdered sugar99.85165.29 165.05 —   —   99.80 164.96 
Cocoa powder [Skurikhin]95.0 46.97 44.62 15.00 7.05 2.00 0.94 
Granulated sugar99.8511.57 11.55 —   —   99.75 11.54 
Starch syrup78.0 11.57 9.02 0.30 0.03042.75 4.95 
Sign up—  2.58 —   —   —   —   —   
Total280.78 1.74 7.08 44.81 182.39 
Output in finished product67.6 275.13 1.7  6.94 43.9  178.72 
Mass fraction by dry matter275.13 2.5  6.94 65.0  178.72 
To the aqueous phase57.6  
List of recipes

№100 Dragee "Cherry in chocolate" (Recipe for 2nd knurling) included in recipes:

№100 Dragee "Cherry in chocolate"Glossing recipe
№100 Dragee "Cherry in chocolate"Coating with chocolate

Recipe on №100 Dragee "Cherry in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: