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All groups → All products → Marmalade → Fruit jelly marmalade → molded on citrus pectin → №037 "Cornelian" marmalade → No. 037 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №037 "Cornelian" marmalade No. 037

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 10.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.857.60 7.59 —   —   99.75 7.58 
Cornel puree10.0 1.02 0.10 —   —   —   —   
water—  0.98 —   —   —   —   —   
Starch syrup78.0 0.54 0.42 0.30 —   42.75 0.23 
Citrus pectin (E440)92.0 0.13 0.12 —   —   9.30 0.010
Sign up91.2 0.0780.071—   —   —   —   
Sodium lactate (E325)40.0 0.0510.020—   —   —   —   
Total8.32 —   —   76.67 7.82 
Output in finished product80.0 8.16 —  —   75.2  7.67 
Mass fraction by dry matter8.16 —  —   94.0  7.67 
To the aqueous phase79.0  
List of recipes

Recipe on №037 "Cornelian" marmalade contained in handbooks:

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