KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Paste → on agar → No. 127 Pastila "Blackcurrant" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 127 Pastila "Blackcurrant" Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 670 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85427.62 426.97 —   —   99.75 426.55 
Apple puree [GOST]10.0 379.56 37.96 0.0920.35 8.62332.73 
Starch syrup78.0 72.24 56.34 0.30 0.22 42.75 30.88 
Blackcurrant supply70.0 51.63 36.14 —   —   —   —   
water—  49.69 —   —   —   —   —   
Sign up99.8530.81 30.76 —   —   99.80 30.75 
Raw egg white12.0 16.76 2.01 —   —   0.9450.16 
Agar (E406)85.0 4.01 3.41 —   —   —   —   
Citric acid (E330)91.2 0.95 0.87 —   —   —   —   
Total594.47 0.0900.57 77.77 521.07 
Output in finished product85.0 569.50 0.1  0.55 74.5  499.18 
Mass fraction by dry matter569.50 0.1  0.55 87.7  499.18 
To the aqueous phase83.2  
List of recipes

Recipe on No. 127 Pastila "Blackcurrant" contained in handbooks:

calculations, forms, documents: