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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 049 Creamy coffee cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 049 Creamy coffee cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 283.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 143.14 120.24 82.50 118.09 —/0.80 —/1.15 
Powdered sugar99.8557.26 57.17 —   —   99.80 57.15 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 57.26 42.37 8.57 4.91 44.56/11.39 25.52/6.52 
Granulated sugar99.8518.77 18.74 —   —   99.75 18.72 
water—  9.31 —   —   —   —   —   
Sign up99.851.43 1.43 —   —   99.80 1.43 
Natural roasted coffee96.0 1.25 1.20 14.40 0.18 2.80 0.040
Cognac or dessert wine—  0.95 —   —   —   —   —   
Total241.15 43.50 123.18 38.08 107.85 
Output in finished product83.4 236.10 42.6  120.60 37.3  105.59 
Mass fraction by dry matter236.10 51.1  120.60 44.7  105.59 
To the aqueous phase69.1  
List of recipes

No. 049 Creamy coffee cream (basic recipe) included in recipes:

№002 Cake "Coffee"recipe number 2
Cake Coffee aroma [Pavlovsky Posad]Recipe No. 1

Recipe on No. 049 Creamy coffee cream contained in handbooks:

calculations, forms, documents: