KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marshmallow → on apple pectin → №151 Zephyr "Spring" → Ready marshmallow → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №151 Zephyr "Spring" Ready marshmallow

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 111.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8576.05 75.94 —   —   99.75 75.86 
Apple puree [GOST]10.0 33.62 3.36 0.0920.0308.6232.90 
Cherry supply70.0 8.49 5.94 —   —   —   —   
water—  7.34 —   —   —   —   —   
Raw egg white12.0 7.25 0.87 —   —   0.9450.070
Sign up78.0 6.88 5.37 0.30 0.02042.75 2.94 
Powdered sugar99.853.33 3.33 —   —   99.80 3.32 
Apple pectin (E440)92.0 1.50 1.38 —   —   9.51 0.14 
Lactic acid (E270)40.0 0.84 0.34 —   —   —   —   
Sodium lactate (E325)40.0 0.76 0.30 —   —   —   —   
Sign up—  0.043—   —   —   —   —   
Total96.83 0.0400.05076.30 85.23 
Output in finished product83.0 92.71 —  0.05073.1  81.60 
Mass fraction by dry matter92.71 0.1  0.05088.0  81.60 
To the aqueous phase81.1  
List of recipes

Recipe on №151 Zephyr "Spring" contained in handbooks:

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