To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Marmalade → Fruit jelly marmalade → molded on citrus pectin → №034 Fruit jelly "Aronia" → No. 034 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №034 Fruit jelly "Aronia" No. 034

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 110.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	75.46	75.35	—	—	99.75	75.27
Starch syrup	78.0	16.38	12.77	0.30	0.050	42.75	7.00
Chokeberry puree	10.0	13.22	1.32	—	—	—	—
water	—	3.70	—	—	—	—	—
Citrus pectin (E440)	92.0	1.38	1.27	—	—	9.30	0.13
Sign up	40.0	1.10	0.44	—	—	—	—
Citric acid (E330)	91.2	0.94	0.85	—	—	—	—
Cherry essence	—	0.028	—	—	—	—	—
Total			92.01	0.050	0.050	74.77	82.40
Output in finished product	82.0		90.36	—	0.050	73.4	80.92
Mass fraction by dry matter			90.36	0.1	0.050	89.6	80.92
To the aqueous phase						80.3

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on №034 Fruit jelly "Aronia" contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Calculation of the mass fraction of sugar and fat: №034 Fruit jelly "Aronia" No. 034

Recipe on №034 Fruit jelly "Aronia" contained in handbooks:

calculations, forms, documents: