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All groups → All products → Marmalade → Jelly marmalade → carved on citrus pectin → №111 Fruit jelly "Vigor" → Ready marmalade → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №111 Fruit jelly "Vigor" Ready marmalade

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 837.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85566.58 565.73 —   —   99.75 565.16 
Carrot puree8.0 138.02 11.04 —   —   —   —   
Starch syrup78.0 125.68 98.03 0.30 0.38 42.75 53.73 
water—  81.47 —   —   —   —   —   
Citrus pectin (E440)92.0 16.77 15.43 —   —   9.30 1.56 
Sign up40.0 8.38 3.35 —   —   —   —   
Citric acid (E330)91.2 7.21 6.58 —   —   —   —   
Enoc dye33.0 0.84 0.28 —   —   —   —   
Citrus essence—  0.34 —   —   —   —   —   
Total700.43 0.0500.38 74.12 620.45 
Output in finished product82.0 686.42 —  0.37 72.6  608.04 
Mass fraction by dry matter686.42 0.1  0.37 88.6  608.04 
To the aqueous phase80.1  
List of recipes

Recipe on №111 Fruit jelly "Vigor" contained in handbooks:

calculations, forms, documents: