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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 409.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85258.09 257.71 —   —   99.75 257.44 
water—  52.19 —   —   —   —   —   
Apple puree [GOST]10.0 45.11 4.51 0.0920.0408.6233.89 
Starch syrup78.0 41.37 32.27 0.30 0.12 42.75 17.69 
Lactic acid (E270)40.0 10.15 4.06 —   —   —   —   
Sign up85.0 5.05 4.30 —   —   —   —   
Raw egg white12.0 3.08 0.37 —   —   0.9450.030
Different dye—  0.20 —   —   —   —   —   
The essence is different—  0.063—   —   —   —   —   
Vanilla essence—  0.041—   —   —   —   —   
Total303.21 0.0400.16 68.21 279.05 
Output in finished product73.0 298.64 —  0.16 67.2  274.84 
Mass fraction by dry matter298.64 0.1  0.16 92.0  274.84 
To the aqueous phase71.3  
List of recipes

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

No. 104 Marmalade "Three-layer"Ready marmalade

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

calculations, forms, documents: