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All groups → All products → Marmalade → Fruit jelly marmalade → molded on citrus pectin → №036 Marmalade "Vinnytskyi" → No. 036 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №036 Marmalade "Vinnytskyi" No. 036

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 83.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8539.93 39.87 —   —   99.75 39.83 
Beet soup69.0 31.77 21.92 0.10 0.03065.80 20.90 
Apple puree [GOST]10.0 16.74 1.67 0.0920.0208.6231.44 
Starch syrup78.0 5.02 3.92 0.30 0.02042.75 2.15 
Citrus pectin (E440)92.0 1.15 1.05 —   —   9.30 0.11 
Sign up40.0 1.00 0.40 —   —   —   —   
Sodium lactate (E325)40.0 0.75 0.30 —   —   —   —   
Apple essence—  0.021—   —   —   —   —   
Total69.15 0.0800.07076.98 64.43 
Output in finished product81.0 67.80 0.1  0.07075.5  63.17 
Mass fraction by dry matter67.80 0.1  0.07093.2  63.17 
To the aqueous phase79.9  
List of recipes

Recipe on №036 Marmalade "Vinnytskyi" contained in handbooks:

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