KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Marshmallow → on citrus pectin → №142 Marshmallow "Vanilla" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №142 Marshmallow "Vanilla" Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 151.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85101.70 101.55 —   —   99.75 101.45 
Apple puree [GOST]10.0 45.00 4.50 0.0920.0408.6233.88 
Starch syrup78.0 21.62 16.87 0.30 0.06042.75 9.24 
Raw egg white12.0 9.82 1.18 —   —   0.9450.090
water—  7.45 —   —   —   —   —   
Sign up99.854.52 4.51 —   —   99.80 4.51 
Citrus pectin (E440)92.0 1.83 1.69 —   —   9.30 0.17 
Lactic acid (E270)40.0 1.40 0.56 —   —   —   —   
Sodium lactate (E325)40.0 0.76 0.30 —   —   —   —   
Vanilla essence—  0.076—   —   —   —   —   
Total131.15 0.0700.10 78.88 119.34 
Output in finished product83.0 125.58 0.1  0.10 75.5  114.27 
Mass fraction by dry matter125.58 0.1  0.10 91.0  114.27 
To the aqueous phase81.6  
List of recipes

Recipe on №142 Marshmallow "Vanilla" contained in handbooks:

calculations, forms, documents: