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All groups → All products → Dragee → Dragee fruit and berry → №101 Dragee "Raisins in chocolate" → Glossing recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №101 Dragee "Raisins in chocolate" Glossing recipe

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 48.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	16.34	16.31	—	—	99.80	16.31
Raisins	81.0	14.84	12.02	35.40	5.25	42.60	6.32
Chocolate glaze [Skurikhin]	99.1	12.52	12.40	34.47	4.32	48.15	6.03
Cocoa powder [Skurikhin]	95.0	3.78	3.59	15.00	0.57	2.00	0.080
Granulated sugar	99.85	1.27	1.27	—	—	99.75	1.27
Sign up	78.0	1.23	0.96	0.30	—	42.75	0.53
water	—	0.29	—	—	—	—	—
Talc (E553(iii))	100.0	0.059	0.059	—	—	—	—
Vegetable oil	100.0	0.015	0.015	99.90	0.010	—	—
Wax (E901)	100.0	0.010	0.010	—	—	—	—
Sign up	100.0	0.005	0.005	—	—	—	—
Vanillin	—	0.005	—	—	—	—	—
Total			46.64	20.76	10.15	62.45	30.54
Output in finished product	93.0		45.48	20.2	9.90	60.9	29.78
Mass fraction by dry matter			45.48	21.8	9.90	65.5	29.78
To the aqueous phase						89.7

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

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Calculation of the mass fraction of sugar and fat: №101 Dragee "Raisins in chocolate" Glossing recipe

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