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All groups → All products → Marshmallow → on citrus pectin → №143 Marshmallow "Redcurrant" → Sugar-treacle syrup → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №143 Marshmallow "Redcurrant" Sugar-treacle syrup

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 737.1 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	479.75	479.03	—	—	99.75	478.55
Starch syrup	78.0	196.41	153.20	0.30	0.59	42.75	83.97
water	—	67.64	—	—	—	—	—
Total			632.23	0.080	0.59	76.32	562.52
Output in finished product	85.0		626.54	0.1	0.58	75.6	557.46
Mass fraction by dry matter			626.54	0.1	0.58	89.0	557.46
To the aqueous phase						83.5

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

List of recipes

№143 Marshmallow "Redcurrant" (Sugar-treacle syrup) included in recipes:

	№143 Marshmallow "Redcurrant"	Zafir without powdered sugar
	№143 Marshmallow "Redcurrant"	Ready marshmallow

Recipe on №143 Marshmallow "Redcurrant" (Sugar-treacle syrup) contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Calculation of the mass fraction of sugar and fat: №143 Marshmallow "Redcurrant" Sugar-treacle syrup

№143 Marshmallow "Redcurrant" (Sugar-treacle syrup) included in recipes:

Recipe on №143 Marshmallow "Redcurrant" (Sugar-treacle syrup) contained in handbooks:

calculations, forms, documents: