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All groups → All semi-finished products → Finishing semi-finished products → Jelly → No. 104 Jelly → on gelatin (Buteykis, Kengis 1963) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 104 Jelly on gelatin (Buteykis, Kengis 1963)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 362.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up—  181.25 —   —   —   —   —   
Granulated sugar99.85149.71 149.49 —   —   99.75 149.34 
Starch syrup78.0 37.34 29.12 0.30 0.11 42.75 15.96 
Cognac or dessert wine—  11.96 —   —   —   —   —   
Gelatin [Skurikhin]90.0 10.88 9.79 0.40 0.040—   —   
Sign up98.0 0.72 0.71 —   —   —   —   
Essence—  0.72 —   —   —   —   —   
Paint red—  0.072—   —   —   —   —   
Total189.11 0.0400.15 45.60 165.30 
Output in finished product50.0 181.25 —  0.14 43.7  158.43 
Mass fraction by dry matter181.25 0.1  0.14 87.4  158.43 
To the aqueous phase46.6  
List of recipes

Recipe on No. 104 Jelly contained in handbooks:

calculations, forms, documents: