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Fruit jelly (Serpukhov) → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Fruit jelly (Serpukhov) Recipe No. 1

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 163.8 g unfinished products		Content
				fat		sugar
		in kind	in solids	%	in Rx amount, g	%	in Rx amount, g
Sign up	—	94.83	—	—	—	—	—
Granulated sugar	99.85	60.93	60.84	—	—	99.75	60.78
Gelatin	86.0	5.57	4.79	0.38	0.020	—	—
Gel	41.0	3.44	1.41	—	—	—	—
Essence	—	0.66	—	—	—	—	—
Sign up	98.0	0.33	0.32	—	—	—	—
Dye	—	0.16	—	—	—	—	—
Total			67.36	0.010	0.020	37.11	60.78
Output in finished product	40.6		66.50	—	0.020	36.6	60.00
Mass fraction by dry matter			66.50	—	0.020	90.2	60.00
To the aqueous phase						38.1

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

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Calculation of the mass fraction of sugar and fat: Fruit jelly (Serpukhov) Recipe No. 1

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