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All groups → All products → Dragee → Dragee fruit and berry → №106 Dragee "Black currant in chocolate" → Coating with chocolate → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №106 Dragee "Black currant in chocolate" Coating with chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 283.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 121.82 120.72 34.47 41.99 48.15 58.66 
Blackcurrant, alcohol-free (no alcohol)27.5 85.12 23.41 —   —   —   —   
Powdered sugar99.8561.89 61.80 —   —   99.80 61.77 
Cocoa powder [Skurikhin]95.0 20.16 19.15 15.00 3.02 2.00 0.40 
Granulated sugar99.854.75 4.74 —   —   99.75 4.74 
Sign up78.0 4.75 3.70 0.30 0.01042.75 2.03 
water—  1.06 —   —   —   —   —   
Total233.53 15.87 45.02 44.98 127.60 
Output in finished product81.0 229.80 15.6  44.30 44.3  125.56 
Mass fraction by dry matter229.80 19.3  44.30 54.6  125.56 
To the aqueous phase70.0  
List of recipes

№106 Dragee "Black currant in chocolate" (Coating with chocolate) included in recipes:

№106 Dragee "Black currant in chocolate"Glossing recipe

Recipe on №106 Dragee "Black currant in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: