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All groups → All products → Marshmallow → on citrus pectin → №143 Marshmallow "Redcurrant" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №143 Marshmallow "Redcurrant" Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 631.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85426.25 425.61 —   —   99.75 425.18 
Redcurrant juice10.0 98.90 9.89 —   —   —   —   
Starch syrup78.0 90.44 70.54 0.30 0.27 42.75 38.66 
Apple puree [GOST]10.0 70.37 7.04 0.0920.0608.6236.07 
Raw egg white12.0 42.48 5.10 —   —   0.9450.40 
Sign up—  31.15 —   —   —   —   —   
Powdered sugar99.8517.94 17.91 —   —   99.80 17.90 
Citrus pectin (E440)92.0 8.24 7.58 —   —   9.30 0.77 
Lactic acid (E270)40.0 5.26 2.10 —   —   —   —   
Sodium lactate (E325)40.0 4.31 1.73 —   —   —   —   
Total547.50 0.0500.33 77.42 488.98 
Output in finished product83.0 524.23 0.1  0.32 74.1  468.20 
Mass fraction by dry matter524.23 0.1  0.32 89.3  468.20 
To the aqueous phase81.3  
List of recipes

Recipe on №143 Marshmallow "Redcurrant" contained in handbooks:

calculations, forms, documents: