KondiDoc: технологические расчеты в кондитерском производстве
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Marshmallow → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Marshmallow Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 292.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85200.78 200.48 —   —   99.75 200.28 
Apple puree [GOST]10.0 116.37 11.64 0.0920.11 8.62310.03 
Starch syrup78.0 41.57 32.43 0.30 0.12 42.75 17.77 
Raw egg white12.0 19.38 2.33 —   —   0.9450.18 
water—  14.71 —   —   —   —   —   
Sign up85.0 2.55 2.17 —   —   —   —   
Lactic acid (E270)40.0 2.02 0.81 —   —   —   —   
Vanilla essence—  0.29 —   —   —   —   —   
Total249.85 0.0800.23 78.09 228.26 
Output in finished product82.5 241.15 0.1  0.22 75.4  220.31 
Mass fraction by dry matter241.15 0.1  0.22 91.4  220.31 
To the aqueous phase81.2  
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