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All groups → All products → Marmalade → Fruit jelly marmalade → molded on citrus pectin → №035 Marmalade "Quince" → No. 035 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №035 Marmalade "Quince" No. 035

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 663 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85495.39 494.65 —   —   99.75 494.15 
Quince puree10.0 79.56 7.96 —   —   —   —   
water—  52.56 —   —   —   —   —   
Starch syrup78.0 33.35 26.01 0.30 0.10 42.75 14.26 
Citrus pectin (E440)92.0 6.96 6.40 —   —   9.30 0.65 
Sign up91.2 5.04 4.60 —   —   —   —   
Sodium lactate (E325)40.0 3.32 1.33 —   —   —   —   
Total540.94 0.0200.10 76.78 509.06 
Output in finished product80.0 530.40 —  0.10 75.3  499.14 
Mass fraction by dry matter530.40 —  0.10 94.1  499.14 
To the aqueous phase79.0  
List of recipes

Recipe on №035 Marmalade "Quince" contained in handbooks:

calculations, forms, documents: