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

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 260.5 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	191.19	190.90	—	—	99.75	190.71
water	—	32.84	—	—	—	—	—
Apple puree [GOST]	10.0	28.39	2.84	0.092	0.030	8.623	2.45
Starch syrup	78.0	26.03	20.31	0.30	0.080	42.75	11.13
Lactic acid (E270)	40.0	6.39	2.55	—	—	—	—
Sign up	85.0	3.18	2.70	—	—	—	—
Raw egg white	12.0	1.94	0.23	—	—	0.945	0.020
Different dye	—	0.13	—	—	—	—	—
The essence is different	—	0.040	—	—	—	—	—
Vanilla essence	—	0.026	—	—	—	—	—
Total			219.54	0.040	0.11	78.43	204.31
Output in finished product	82.0		213.61	—	0.11	76.3	198.79
Mass fraction by dry matter			213.61	0.1	0.11	93.1	198.79
To the aqueous phase						80.9

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

List of recipes

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

1986 Recipes for marmalade, marshmallow and marshmallow

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

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

calculations, forms, documents: