KondiDoc: технологические расчеты в кондитерском производстве
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Jelly marmalade → Recipe No. 4 (Sunday) → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Jelly marmalade Recipe No. 4 (Sunday)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 968 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85605.96 605.05 —   —   99.75 604.45 
water—  148.32 —   —   —   —   —   
Apple puree [GOST]10.0 105.55 10.56 0.0920.10 8.6239.10 
Starch syrup78.0 97.11 75.75 0.30 0.29 42.75 41.51 
Citric acid (E330)98.0 23.81 23.34 —   —   —   —   
Sign up85.0 11.89 10.10 —   —   —   —   
Essence—  0.22 —   —   —   —   —   
Total724.79 0.0400.39 67.67 655.06 
Output in finished product73.0 706.64 —  0.38 66.0  638.66 
Mass fraction by dry matter706.64 0.1  0.38 90.4  638.66 
To the aqueous phase71.0  
List of recipes

Jelly marmalade (Recipe No. 4 (Sunday)) included in recipes:

Cake Aquarium [Voskresensk]Recipe No. 1

calculations, forms, documents: