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All groups → All products → Paste → on agar → No. 121 "Apricot" Pastila → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 121 "Apricot" Pastila Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 720.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85495.18 494.43 —   —   99.75 493.94 
Apple puree [GOST]10.0 295.72 29.57 0.0920.27 8.62325.50 
Apricot puree10.0 144.69 14.47 0.0600.0905.33 7.71 
Starch syrup78.0 77.66 60.57 0.30 0.23 42.75 33.20 
water—  40.34 —   —   —   —   —   
Sign up99.8533.12 33.07 —   —   99.80 33.05 
Raw egg white12.0 18.02 2.16 —   —   0.9450.17 
Agar (E406)85.0 4.31 3.67 —   —   —   —   
Lactic acid (E270)40.0 2.88 1.15 —   —   —   —   
Paint red—  0.18 —   —   —   —   —   
Sign up—  0.18 —   —   —   —   —   
Total639.10 0.0800.59 82.41 593.57 
Output in finished product85.0 612.26 0.1  0.57 78.9  568.64 
Mass fraction by dry matter612.26 0.1  0.57 92.9  568.64 
To the aqueous phase84.0  
List of recipes

Recipe on No. 121 "Apricot" Pastila contained in handbooks:

calculations, forms, documents: