KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Paste → on agar → No. 121 "Apricot" Pastila → Agar syrup → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 "Apricot" Pastila Agar syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 825.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85465.90 465.20 —   —   99.75 464.74 
Starch syrup78.0 232.95 181.70 0.30 0.70 42.75 99.59 
water—  120.99 —   —   —   —   —   
Agar (E406)85.0 12.93 10.99 —   —   —   —   
Total657.90 0.0800.70 68.37 564.33 
Output in finished product79.0 652.07 0.1  0.69 67.8  559.33 
Mass fraction by dry matter652.07 0.1  0.69 85.8  559.33 
To the aqueous phase76.3  
List of recipes

No. 121 "Apricot" Pastila (Agar syrup) included in recipes:

No. 121 "Apricot" PastilaReady marshmallow
No. 121 "Apricot" PastilaPastila without powdered sugar

Recipe on No. 121 "Apricot" Pastila (Agar syrup) contained in handbooks:

calculations, forms, documents: