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All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №073 "Persimmon" fruit jelly → No. 073 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №073 "Persimmon" fruit jelly No. 073

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 82.2 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	50.74	50.67	—	—	99.75	50.61
Persimmon podvarka	69.0	12.30	8.49	—	—	67.00	8.24
water	—	8.22	—	—	—	—	—
Starch syrup	78.0	8.22	6.41	0.30	0.020	42.75	3.51
Agaroid	85.0	2.21	1.88	—	—	—	—
Sign up	40.0	1.23	0.49	—	—	—	—
Citric acid (E330)	91.2	0.88	0.80	—	—	—	—
Essence apricot	—	0.021	—	—	—	—	—
Total			68.74	0.020	0.020	75.86	62.36
Output in finished product	82.0		67.40	—	0.020	74.4	61.14
Mass fraction by dry matter			67.40	—	0.020	90.7	61.14
To the aqueous phase						80.5

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on №073 "Persimmon" fruit jelly contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Calculation of the mass fraction of sugar and fat: №073 "Persimmon" fruit jelly No. 073

Recipe on №073 "Persimmon" fruit jelly contained in handbooks:

calculations, forms, documents: