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All groups → All products → Marmalade → Jelly marmalade → agar carved → No. 104 Marmalade "Three-layer" → Middle layer → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 104 Marmalade "Three-layer" Middle layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 593.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85372.13 371.57 —   —   99.75 371.20 
water—  68.09 —   —   —   —   —   
Apple puree [GOST]10.0 65.05 6.50 0.0920.0608.6235.61 
Starch syrup78.0 59.67 46.54 0.30 0.18 42.75 25.51 
Lactic acid (E270)40.0 14.65 5.86 —   —   —   —   
Sign up12.0 13.32 1.60 —   —   0.9450.13 
Agar (E406)85.0 7.26 6.17 —   —   —   —   
Vanilla essence—  0.18 —   —   —   —   —   
Total438.24 0.0400.24 67.79 402.45 
Output in finished product73.0 433.40 —  0.24 67.0  398.01 
Mass fraction by dry matter433.40 0.1  0.24 91.8  398.01 
To the aqueous phase71.3  
List of recipes

No. 104 Marmalade "Three-layer" (Middle layer) included in recipes:

No. 104 Marmalade "Three-layer"Marmalade layer
No. 104 Marmalade "Three-layer"Ready marmalade

Recipe on No. 104 Marmalade "Three-layer" (Middle layer) contained in handbooks:

calculations, forms, documents: