KondiDoc: технологические расчеты в кондитерском производстве
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Cream of cream (268, 285, 293, 294, 295 ...) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream of cream (268, 285, 293, 294, 295 ...) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 214.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up30.0 120.77 36.23 20.00 24.15 —/4.00 —/4.83 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 60.44 22.36 30.33 18.33 —/3.13 —/1.89 
Powdered sugar99.8536.26 36.21 —   —   99.80 36.19 
Vanilla powder99.851.51 1.51 —   —   99.80 1.51 
Total96.31 19.80 42.48 19.61 42.07 
Output in finished product44.0 94.38 19.4  41.63 19.2  41.23 
Mass fraction by dry matter94.38 44.1  41.63 43.7  41.23 
To the aqueous phase25.6  
List of recipes

Cream of cream (268, 285, 293, 294, 295 ...) (basic recipe) included in recipes:

№335 Pastry "Tube" with creamy creamrecipe number 1
№284 Pastry "Boucher" glazed with white lipstickrecipe number 1
№309 Pastry "Korzinochka" with creamy cream and chocolate glazerecipe number 1
№342 Pastry "Tube" with cream of cream, glazed with lipstickrecipe number 1
№285 Pastry "Boucher" glazed with chocolate lipstickrecipe No. 285
No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugarrecipe number 1
№295 Pastry "Sand tube" with nut massrecipe number 1
№308 Pastry "Basket" with cream of cream and jamrecipe number 1
№268 Creamy-fruit cake "Sponge cake" (sliced)recipe number 1
№344 Pastry "Custard ring" glazed with lipstickrecipe number 1
No. 293 Pastry "Sand tube" glazed with chocolaterecipe number 1
No. 294 Pastry "Sand tube" glazed with lipstickrecipe number 1
No. 345 Pastry "Shu" with creamy creamrecipe number 1

Recipe on Cream of cream (268, 285, 293, 294, 295 ...) contained in handbooks:

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