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 → №144 Zephyr "Maisky" → Marshmallow without powdered sugar → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №144 Zephyr "Maisky" Marshmallow without powdered sugar

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 580.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85383.44 382.86 —   —   99.75 382.48 
Starch syrup78.0 84.80 66.15 0.30 0.25 42.75 36.25 
Raw egg white12.0 38.51 4.62 —   —   0.9450.36 
Strawberry supply70.0 35.43 24.80 —   —   —   —   
water—  29.20 —   —   —   —   —   
Sign up10.0 17.98 1.80 0.0920.0208.6231.55 
Citrus pectin (E440)92.0 7.19 6.62 —   —   9.30 0.67 
Lactic acid (E270)40.0 5.48 2.19 —   —   —   —   
Sodium lactate (E325)40.0 3.42 1.37 —   —   —   —   
Total490.40 0.0500.27 72.54 421.31 
Output in finished product81.5 473.35 —  0.26 70.0  406.66 
Mass fraction by dry matter473.35 0.1  0.26 85.9  406.66 
To the aqueous phase79.1  
List of recipes

№144 Zephyr "Maisky" (Marshmallow without powdered sugar) included in recipes:

№144 Zephyr "Maisky"Ready marshmallow

Recipe on №144 Zephyr "Maisky" (Marshmallow without powdered sugar) contained in handbooks:

calculations, forms, documents: