KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marmalade → Jelly marmalade → molded on citrus pectin → №092 Fruit aroma marmalade → No. 092 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №092 Fruit aroma marmalade No. 092

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 895.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85613.01 612.09 —   —   99.75 611.48 
water—  103.25 —   —   —   —   —   
Starch syrup78.0 90.60 70.67 0.30 0.27 42.75 38.73 
Fruit and berry concentrate extract.57.0 80.58 45.93 —   —   —   —   
Citrus pectin (E440)92.0 11.64 10.71 —   —   9.30 1.08 
Sign up91.2 7.25 6.61 —   —   —   —   
Sodium lactate (E325)40.0 6.71 2.69 —   —   —   —   
Total748.70 0.0300.27 72.75 651.29 
Output in finished product82.0 734.15 —  0.26 71.3  638.63 
Mass fraction by dry matter734.15 —  0.26 87.0  638.63 
To the aqueous phase79.9  
List of recipes

Recipe on №092 Fruit aroma marmalade contained in handbooks:

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