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All groups → All products → Marmalade → Jelly marmalade → molded on citrus pectin → №076 Fruit jelly "Apricot" → No. 076 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №076 Fruit jelly "Apricot" No. 076

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 577.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85316.58 316.11 —   —   99.75 315.79 
Apricot supply70.0 122.80 85.96 —   —   —   —   
Starch syrup78.0 86.87 67.76 0.30 0.26 42.75 37.14 
water—  45.54 —   —   —   —   —   
Citrus pectin (E440)92.0 6.82 6.27 —   —   9.30 0.63 
Sign up91.2 5.37 4.90 —   —   —   —   
Sodium lactate (E325)40.0 5.08 2.03 —   —   —   —   
Total483.03 0.0500.26 61.21 353.56 
Output in finished product82.0 473.63 —  0.25 60.0  346.68 
Mass fraction by dry matter473.63 0.1  0.25 73.2  346.68 
To the aqueous phase76.9  
List of recipes

Recipe on №076 Fruit jelly "Apricot" contained in handbooks:

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