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Jelly-fruit cream (No. 89 No. 90) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Jelly-fruit cream (No. 89 No. 90) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 626.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85332.04 331.54 —   —   99.75 331.21 
water—  102.85 —   —   —   —   —   
Starch syrup78.0 66.44 51.82 0.30 0.20 42.75 28.40 
Potato starch80.0 63.11 50.49 —   —   0.90 0.57 
Fruit cooking69.0 46.23 31.90 —   —   67.00 30.97 
Sign up12.0 22.12 2.65 —   —   0.9450.21 
Citric acid (E330)98.0 2.07 2.03 —   —   —   —   
Essence raspberry—  0.55 —   —   —   —   —   
Dye—  0.31 —   —   —   —   —   
Total470.44 0.0300.20 62.50 391.36 
Output in finished product74.0 463.39 —  0.20 61.6  385.50 
Mass fraction by dry matter463.39 —  0.20 83.2  385.50 
To the aqueous phase70.3  
List of recipes

Jelly-fruit cream (No. 89 No. 90) (basic recipe) included in recipes:

№089 Cake "Refreshing"recipe number 1
№090 Cake "Bahar" (Spring)recipe number 1

Recipe on Jelly-fruit cream (No. 89 No. 90) contained in handbooks:

calculations, forms, documents: