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All groups → All products → Paste → on agar → No. 126 Pastila "Citrus" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 126 Pastila "Citrus" Ready marshmallow

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 101 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	69.35	69.25	—	—	99.75	69.18
Apple puree [GOST]	10.0	52.07	5.21	0.092	0.050	8.623	4.49
Starch syrup	78.0	10.89	8.49	0.30	0.030	42.75	4.66
Crushed lemon fruit	10.0	9.69	0.97	—	—	—	—
water	—	7.49	—	—	—	—	—
Sign up	99.85	4.64	4.64	—	—	99.80	4.63
Raw egg white	12.0	2.53	0.30	—	—	0.945	0.020
Agar (E406)	85.0	0.60	0.51	—	—	—	—
Citric acid (E330)	91.2	0.27	0.24	—	—	—	—
Paint red	—	0.020	—	—	—	—	—
Sign up	—	0.020	—	—	—	—	—
Total			89.61	0.080	0.080	82.16	82.98
Output in finished product	85.0		85.85	0.1	0.080	78.7	79.50
Mass fraction by dry matter			85.85	0.1	0.080	92.6	79.50
To the aqueous phase						84.0

'classic' calculation from consumption'exact' calculation from composition

List of recipes

Recipe on No. 126 Pastila "Citrus" contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Calculation of the mass fraction of sugar and fat: No. 126 Pastila "Citrus" Ready marshmallow

Recipe on No. 126 Pastila "Citrus" contained in handbooks:

calculations, forms, documents: