KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marshmallow → on citrus pectin → №145 Zephyr "New" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №145 Zephyr "New" Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 561.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85333.96 333.46 —   —   99.75 333.13 
Starch syrup78.0 106.62 83.17 0.30 0.32 42.75 45.58 
Pumpkin soup69.0 51.07 35.24 —   —   67.00 34.22 
Raw egg white12.0 36.47 4.38 —   —   0.9450.34 
Apple puree [GOST]10.0 34.06 3.41 0.0920.0308.6232.94 
Sign up—  19.17 —   —   —   —   —   
Powdered sugar99.8516.78 16.75 —   —   99.80 16.75 
Lactic acid (E270)40.0 7.38 2.95 —   —   —   —   
Apple pectin (E440)92.0 3.41 3.13 —   —   9.51 0.32 
Citrus pectin (E440)92.0 3.41 3.13 —   —   9.30 0.32 
Sign up40.0 3.23 1.29 —   —   —   —   
Essence of fruit and berry—  0.14 —   —   —   —   —   
Total486.90 0.0600.35 77.19 433.60 
Output in finished product83.0 466.21 0.1  0.34 73.9  415.17 
Mass fraction by dry matter466.21 0.1  0.34 89.1  415.17 
To the aqueous phase81.3  
List of recipes

Recipe on №145 Zephyr "New" contained in handbooks:

calculations, forms, documents: