KondiDoc: технологические расчеты в кондитерском производстве
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Marmalade (semifinished) → jelly on furcellar agar → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marmalade (semifinished) jelly on furcellar agar

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 593.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85327.86 327.37 —   —   99.75 327.04 
water—  151.35 —   —   —   —   —   
Starch syrup78.0 102.78 80.17 0.30 0.31 42.75 43.94 
Furcellaria Agar85.5 10.56 9.03 —   —   61.20 6.46 
Sodium lactate (E325)40.0 5.93 2.37 —   —   —   —   
Total418.94 0.0500.31 63.64 377.44 
Output in finished product70.0 415.17 0.1  0.31 63.1  374.04 
Mass fraction by dry matter415.17 0.1  0.31 90.1  374.04 
To the aqueous phase67.8  
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