KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 050 Creamy coffee cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 050 Creamy coffee cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 205.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 98.41 82.66 82.50 81.19 —/0.80 —/0.79 
Granulated sugar99.8559.95 59.86 —   —   99.75 59.80 
water—  23.13 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 22.89 16.94 8.57 1.96 44.56/11.39 10.20/2.61 
Natural roasted coffee96.0 4.20 4.03 14.40 0.60 2.80 0.12 
Sign up—  1.03 —   —   —   —   —   
Total163.50 40.73 83.75 35.18 72.33 
Output in finished product78.0 160.37 40.0  82.15 34.5  70.95 
Mass fraction by dry matter160.37 51.2  82.15 44.2  70.95 
To the aqueous phase61.0  
List of recipes

Recipe on No. 050 Creamy coffee cream contained in handbooks:

calculations, forms, documents: