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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 762.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85477.19 476.48 —   —   99.75 476.00 
water—  101.10 —   —   —   —   —   
Apple puree [GOST]10.0 83.40 8.34 0.0920.0808.6237.19 
Starch syrup78.0 76.47 59.65 0.30 0.23 42.75 32.69 
Lactic acid (E270)40.0 18.75 7.50 —   —   —   —   
Sign up85.0 9.36 7.96 —   —   —   —   
Different dye—  0.56 —   —   —   —   —   
The essence is different—  0.18 —   —   —   —   —   
Total559.92 0.0400.31 67.67 515.88 
Output in finished product73.0 556.48 —  0.31 67.3  512.71 
Mass fraction by dry matter556.48 0.1  0.31 92.1  512.71 
To the aqueous phase71.3  
List of recipes

No. 104 Marmalade "Three-layer" (Top and bottom layers) included in recipes:

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

Recipe on No. 104 Marmalade "Three-layer" (Top and bottom layers) contained in handbooks:

calculations, forms, documents: