KondiDoc: технологические расчеты в кондитерском производстве
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Sugar-agar-syrup for marshmallows → the main → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Sugar-agar-syrup for marshmallows the main

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 102.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8563.83 63.73 —   —   99.75 63.67 
Starch syrup78.0 24.46 19.08 0.30 0.07042.75 10.46 
water—  20.26 —   —   —   —   —   
Agar (E406)85.0 1.42 1.21 —   —   —   —   
Total84.02 0.0700.07072.32 74.13 
Output in finished product80.0 82.00 0.1  0.07070.6  72.35 
Mass fraction by dry matter82.00 0.1  0.07088.2  72.35 
To the aqueous phase77.9  
List of recipes

Sugar-agar-syrup for marshmallows (the main) included in recipes:

Diana cake [Balashikha]Recipe No. 1
Marshmallow cake [Balashikha]Recipe No. 1
Semi-finished Zephyrthe main
Yaroslavna cake [Balashikha]Recipe No. 1
Cake Caprice [Balashikha]Recipe No. 1

calculations, forms, documents: