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All groups → All products → Marmalade → Fruit and berry marmalade → reservoir → №017 "Gelati" marmalade → No. 017 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №017 "Gelati" marmalade No. 017

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 354.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85217.55 217.23 —   —   99.75 217.01 
Tkemal puree10.0 120.67 12.07 —   —   —   —   
Apple puree [GOST]10.0 113.57 11.36 0.0920.10 8.6239.79 
Apricot puree10.0 56.78 5.68 0.0600.0305.33 3.03 
Starch syrup78.0 5.68 4.43 0.30 0.02042.75 2.43 
Sign up40.0 1.60 0.64 —   —   —   —   
Lactic acid (E270)40.0 1.24 0.50 —   —   —   —   
Total251.89 0.0400.15 65.44 232.26 
Output in finished product70.0 248.43 —  0.15 64.5  229.07 
Mass fraction by dry matter248.43 0.1  0.15 92.2  229.07 
To the aqueous phase68.3  
List of recipes

Recipe on №017 "Gelati" marmalade contained in handbooks:

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