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All groups → All products → Marmalade → Fruit jelly marmalade → shaped on agar → №029 "Banana" marmalade → Ready marmalade → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №029 "Banana" marmalade Ready marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 785.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85300.89 300.44 —   —   99.75 300.14 
Chocolate glaze [Skurikhin]99.1 270.60 268.16 34.47 93.28 48.15 130.29 
Starch syrup78.0 121.96 95.13 0.30 0.37 42.75 52.14 
Apple puree [GOST]10.0 61.15 6.11 0.0920.0608.6235.27 
water—  36.34 —   —   —   —   —   
Sign up12.0 11.04 1.32 —   —   0.9450.10 
Potato starch80.0 7.64 6.11 —   —   0.90 0.070
Agar (E406)85.0 5.83 4.95 —   —   —   —   
Citric acid (E330)91.2 3.42 3.12 —   —   —   —   
Banana essence—  0.67 —   —   —   —   —   
Total685.35 11.93 93.71 62.12 488.01 
Output in finished product83.8 657.94 11.5  89.96 59.6  468.49 
Mass fraction by dry matter657.94 13.7  89.96 71.2  468.49 
To the aqueous phase78.6  
List of recipes

Recipe on №029 "Banana" marmalade contained in handbooks:

calculations, forms, documents: