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All groups → All products → Marshmallow → on agar → №139 Zephyr "Blackcurrant" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №139 Zephyr "Blackcurrant" Ready marshmallow

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 24.9 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	17.09	17.06	—	—	99.75	17.05
Apple puree [GOST]	10.0	8.44	0.84	0.092	0.010	8.623	0.73
Blackcurrant supply	70.0	1.89	1.33	—	—	—	—
water	—	1.65	—	—	—	—	—
Raw egg white	12.0	1.62	0.19	—	—	0.945	0.020
Sign up	78.0	1.53	1.20	0.30	—	42.75	0.65
Powdered sugar	99.85	0.74	0.74	—	—	99.80	0.74
Agar (E406)	85.0	0.22	0.19	—	—	—	—
Citric acid (E330)	91.2	0.036	0.032	—	—	—	—
Blue paint	—	0.015	—	—	—	—	—
Sign up	—	0.015	—	—	—	—	—
Blackcurrant essence	—	0.006	—	—	—	—	—
Total			21.58	0.040	0.010	77.07	19.19
Output in finished product	83.0		20.67	—	0.010	73.8	18.38
Mass fraction by dry matter			20.67	—	0.010	88.9	18.38
To the aqueous phase						81.3

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

List of recipes

Recipe on №139 Zephyr "Blackcurrant" contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Calculation of the mass fraction of sugar and fat: №139 Zephyr "Blackcurrant" Ready marshmallow

Recipe on №139 Zephyr "Blackcurrant" contained in handbooks:

calculations, forms, documents: