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All groups → All products → Marshmallow → on agar → №128 Zephyr "Apricot" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №128 Zephyr "Apricot" Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 651 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85437.87 437.21 —   —   99.75 436.78 
Apple puree [GOST]10.0 186.22 18.62 0.0920.17 8.62316.06 
Starch syrup78.0 90.66 70.72 0.30 0.27 42.75 38.76 
Apricot puree10.0 67.76 6.78 0.0600.0405.33 3.61 
Raw egg white12.0 42.26 5.07 —   —   0.9450.40 
Sign up—  32.09 —   —   —   —   —   
Powdered sugar99.8519.44 19.41 —   —   99.80 19.40 
Agar (E406)85.0 5.58 4.74 —   —   —   —   
Lactic acid (E270)40.0 4.40 1.76 —   —   —   —   
Yellow paint—  0.39 —   —   —   —   —   
Sign up—  0.31 —   —   —   —   —   
Paint red—  0.20 —   —   —   —   —   
Total564.31 0.0700.48 79.11 515.01 
Output in finished product83.0 540.33 0.1  0.46 75.7  493.12 
Mass fraction by dry matter540.33 0.1  0.46 91.3  493.12 
To the aqueous phase81.7  
List of recipes

Recipe on №128 Zephyr "Apricot" contained in handbooks:

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