KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marmalade → Jelly marmalade → carved on citrus pectin → №117 Fruit jelly → No. 117 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №117 Fruit jelly No. 117

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 164.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85105.05 104.89 —   —   99.75 104.79 
Grape vacuum wort75.0 25.40 19.05 —   —   —   —   
Starch syrup78.0 16.75 13.06 0.30 0.05042.75 7.16 
water—  15.37 —   —   —   —   —   
Citrus pectin (E440)92.0 2.39 2.19 —   —   9.30 0.22 
Sign up91.2 1.64 1.50 —   —   —   —   
Sodium lactate (E325)40.0 1.64 0.66 —   —   —   —   
Citrus essence—  0.041—   —   —   —   —   
Total141.36 0.0300.05068.19 112.17 
Output in finished product84.0 138.18 —  0.05066.7  109.65 
Mass fraction by dry matter138.18 —  0.05079.4  109.65 
To the aqueous phase80.7  
List of recipes

Recipe on №117 Fruit jelly contained in handbooks:

calculations, forms, documents: