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All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №061 Marmalade "Buratino" → No. 061 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №061 Marmalade "Buratino" No. 061

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 643.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85453.68 453.00 —   —   99.75 452.55 
water—  85.50 —   —   —   —   —   
Mandarin cooking69.0 51.37 35.44 —   —   67.00 34.42 
Starch syrup78.0 34.89 27.21 0.30 0.10 42.75 14.92 
Agaroid85.0 16.74 14.23 —   —   —   —   
Sign up40.0 8.37 3.35 —   —   —   —   
Citric acid (E330)91.2 5.47 4.99 —   —   —   —   
Dye—  0.19 —   —   —   —   —   
Citrus essence—  0.16 —   —   —   —   —   
Total538.22 0.0200.10 77.97 501.89 
Output in finished product82.0 527.83 —  0.10 76.5  492.20 
Mass fraction by dry matter527.83 —  0.10 93.2  492.20 
To the aqueous phase80.9  
List of recipes

Recipe on №061 Marmalade "Buratino" contained in handbooks:

calculations, forms, documents: