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A layer of jelly-liqueur mass → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: A layer of jelly-liqueur mass Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 573.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85384.30 383.72 —   —   99.75 383.34 
Plum puree10.0 94.55 9.45 0.22 0.21 9.09 8.59 
Starch syrup78.0 26.62 20.77 0.30 0.08042.75 11.38 
Alcohol—  23.67 —   —   —   —   —   
Cherry punch40.0 23.64 9.45 —   —   —   —   
Sign up40.0 23.64 9.45 —   —   —   —   
water—  18.31 —   —   —   —   —   
Cognac—  4.70 —   —   —   —   —   
Agar (E406)85.0 1.49 1.27 —   —   —   —   
Total434.12 0.0500.29 70.30 403.31 
Output in finished product75.0 430.28 0.1  0.29 69.7  399.74 
Mass fraction by dry matter430.28 0.1  0.29 92.9  399.74 
To the aqueous phase73.6  
List of recipes

A layer of jelly-liqueur mass (Recipe No. 1) included in recipes:

No. 182 "To the Stars"Housing
No. 182 "To the Stars"No. 182

Recipe on A layer of jelly-liqueur mass contained in handbooks:

calculations, forms, documents: