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All groups → All products → Marshmallow → on citrus pectin → №149 Zephyr "Blueberry" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №149 Zephyr "Blueberry" Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 438.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85280.99 280.56 —   —   99.75 280.29 
Apple puree [GOST]10.0 115.49 11.55 0.0920.11 8.6239.96 
Starch syrup78.0 61.51 47.98 0.30 0.18 42.75 26.30 
Raw egg white12.0 28.95 3.47 —   —   0.9450.27 
Blueberry supply70.0 22.61 15.83 —   —   —   —   
Sign up—  21.18 —   —   —   —   —   
Powdered sugar99.8513.08 13.06 —   —   99.80 13.05 
Citrus pectin (E440)92.0 5.50 5.06 —   —   9.30 0.51 
Sodium lactate (E325)40.0 2.99 1.20 —   —   —   —   
Lactic acid (E270)40.0 2.64 1.06 —   —   —   —   
Total379.76 0.0700.29 75.41 330.38 
Output in finished product83.0 363.62 0.1  0.28 72.2  316.34 
Mass fraction by dry matter363.62 0.1  0.28 87.0  316.34 
To the aqueous phase80.9  
List of recipes

Recipe on №149 Zephyr "Blueberry" contained in handbooks:

calculations, forms, documents: