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All groups → All products → Paste → on agar → №125 Pastila "Sweet" → Pastel layer → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №125 Pastila "Sweet" Pastel layer

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 987.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85426.44 425.80 —   —   99.75 425.37 
Starch syrup78.0 348.89 272.14 0.30 1.05 42.75 149.15 
Powdered sugar99.8577.50 77.38 —   —   99.80 77.35 
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 76.72 73.65 1.00 0.77 —/52.60 —/40.35 
Confectionery fat99.7 46.51 46.37 99.70 46.37 —   —   
Sign up10.0 32.82 3.28 0.0920.0308.6232.83 
Raw egg white12.0 31.04 3.73 —   —   0.9450.29 
Potato starch80.0 15.51 12.41 —   —   0.90 0.14 
water—  12.73 —   —   —   —   —   
Citric acid (E330)91.2 1.70 1.55 —   —   —   —   
Sign up—  0.49 —   —   —   —   —   
Total916.31 4.88 48.22 68.98 681.36 
Output in finished product89.0 879.14 4.7  46.26 66.2  653.72 
Mass fraction by dry matter879.14 5.3  46.26 74.4  653.72 
To the aqueous phase85.8  
List of recipes

№125 Pastila "Sweet" (Pastel layer) included in recipes:

№125 Pastila "Sweet"Housing
№125 Pastila "Sweet"Ready marshmallow

Recipe on №125 Pastila "Sweet" (Pastel layer) contained in handbooks:

calculations, forms, documents: