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All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №060 Fruit jelly "Apricot" → No. 060 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №060 Fruit jelly "Apricot" No. 060

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 809.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85395.49 394.90 —   —   99.75 394.50 
Apricot supply70.0 172.12 120.48 —   —   —   —   
Starch syrup78.0 170.26 132.80 0.30 0.51 42.75 72.79 
water—  47.96 —   —   —   —   —   
Agaroid85.0 20.32 17.27 —   —   —   —   
Sign up40.0 12.14 4.86 —   —   —   —   
Citric acid (E330)91.2 7.45 6.79 —   —   —   —   
Total677.11 0.0600.51 57.72 467.29 
Output in finished product82.0 663.87 0.1  0.50 56.6  458.15 
Mass fraction by dry matter663.87 0.1  0.50 69.0  458.15 
To the aqueous phase75.9  
List of recipes

Recipe on №060 Fruit jelly "Apricot" contained in handbooks:

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