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All groups → All products → Marmalade → Fruit jelly marmalade → molded on apple pectin → №043 Marmalade "Golden Autumn" → No. 043 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №043 Marmalade "Golden Autumn" No. 043

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 733.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85536.04 535.24 —   —   99.75 534.70 
Apple puree [GOST]10.0 271.36 27.14 0.0920.25 8.62323.40 
Puree fruit and berry varietal10.0 95.34 9.53 0.10 0.10 8.00 7.63 
Sodium lactate (E325)40.0 7.33 2.93 —   —   —   —   
Apple pectin (E440)92.0 5.13 4.72 —   —   9.51 0.49 
Sign up91.2 3.96 3.61 —   —   —   —   
Essence of fruit and berry—  0.29 —   —   —   —   —   
Total583.18 0.0500.35 77.20 566.22 
Output in finished product78.0 572.05 —  0.34 75.7  555.41 
Mass fraction by dry matter572.05 0.1  0.34 97.1  555.41 
To the aqueous phase77.5  
List of recipes

Recipe on №043 Marmalade "Golden Autumn" contained in handbooks:

calculations, forms, documents: