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All groups → All products → Marmalade → Jelly marmalade → molded on citrus pectin → No. 094 Black currant marmalade → No. 094 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 094 Black currant marmalade No. 094

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 999.7 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	579.63	578.76	—	—	99.75	578.18
Blackcurrant supply	70.0	165.05	115.54	—	—	—	—
Starch syrup	78.0	149.96	116.96	0.30	0.45	42.75	64.11
water	—	89.44	—	—	—	—	—
Sodium lactate (E325)	40.0	15.00	6.00	—	—	—	—
Sign up	92.0	11.80	10.85	—	—	9.30	1.10
Citric acid (E330)	91.2	8.70	7.93	—	—	—	—
Total			836.04	0.050	0.45	64.36	643.39
Output in finished product	82.0		819.75	—	0.44	63.1	630.85
Mass fraction by dry matter			819.75	0.1	0.44	77.0	630.85
To the aqueous phase						77.8

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

List of recipes

Recipe on No. 094 Black currant marmalade contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Calculation of the mass fraction of sugar and fat: No. 094 Black currant marmalade No. 094

Recipe on No. 094 Black currant marmalade contained in handbooks:

calculations, forms, documents: