KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marshmallow → on agar → №133 Zephyr "Raspberry" → Agar syrup → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №133 Zephyr "Raspberry" Agar syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 274.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85176.94 176.68 —   —   99.75 176.50 
Starch syrup78.0 70.86 55.27 0.30 0.21 42.75 30.29 
water—  25.08 —   —   —   —   —   
Agar (E406)85.0 4.54 3.86 —   —   —   —   
Total235.81 0.0800.21 75.22 206.79 
Output in finished product85.0 233.66 0.1  0.21 74.5  204.90 
Mass fraction by dry matter233.66 0.1  0.21 87.7  204.90 
To the aqueous phase83.2  
List of recipes

№133 Zephyr "Raspberry" (Agar syrup) included in recipes:

№133 Zephyr "Raspberry"Ready marshmallow
№133 Zephyr "Raspberry"Marshmallow without powdered sugar

Recipe on №133 Zephyr "Raspberry" (Agar syrup) contained in handbooks:

calculations, forms, documents: