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All groups → All products → Marshmallow → on citrus pectin → №148 Zephyr "Currant" → Sugar-treacle syrup → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №148 Zephyr "Currant" Sugar-treacle syrup

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 401.3 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	99.85	261.22	260.83	—	—	99.75	260.57
Starch syrup	78.0	106.93	83.41	0.30	0.32	42.75	45.71
water	—	36.83	—	—	—	—	—
Total			344.24	0.080	0.32	76.32	306.28
Output in finished product	85.0		341.10	0.1	0.32	75.6	303.49
Mass fraction by dry matter			341.10	0.1	0.32	89.0	303.49
To the aqueous phase						83.5

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

List of recipes

№148 Zephyr "Currant" (Sugar-treacle syrup) included in recipes:

	№148 Zephyr "Currant"	Marshmallow without powdered sugar
	№148 Zephyr "Currant"	Ready marshmallow

Recipe on №148 Zephyr "Currant" (Sugar-treacle syrup) contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Calculation of the mass fraction of sugar and fat: №148 Zephyr "Currant" Sugar-treacle syrup

№148 Zephyr "Currant" (Sugar-treacle syrup) included in recipes:

Recipe on №148 Zephyr "Currant" (Sugar-treacle syrup) contained in handbooks:

calculations, forms, documents: