KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marmalade → Fruit and berry marmalade → Pat → No. 013 Pat "Apple" → No. 013 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 013 Pat "Apple" No. 013

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 587.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85506.51 505.75 —   —   99.75 505.24 
Apple puree [GOST]10.0 302.91 30.29 0.0920.28 8.62326.12 
Citric acid (E330)91.2 1.59 1.45 —   —   —   —   
Fruit essence—  0.53 —   —   —   —   —   
Total537.49 0.0500.28 90.43 531.36 
Output in finished product88.0 517.09 —  0.27 87.0  511.19 
Mass fraction by dry matter517.09 0.1  0.27 98.9  511.19 
To the aqueous phase87.9  
List of recipes

Recipe on No. 013 Pat "Apple" contained in handbooks:

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