KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №056 Creamy fruit cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №056 Creamy fruit cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 340.6 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 170.98 123.11 —   —   71.60 122.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.72 66.96 82.50 65.77 —/0.80 —/0.64 
Granulated sugar99.8549.09 49.02 —   —   99.75 48.97 
water—  25.59 —   —   —   —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.75 13.87 8.57 1.61 44.56/11.39 8.36/2.14 
Sign up99.850.88 0.88 —   —   99.80 0.88 
Cognac or dessert wine—  0.28 —   —   —   —   —   
Total253.83 19.78 67.38 53.56 182.44 
Output in finished product73.5 250.34 19.5  66.45 52.8  179.93 
Mass fraction by dry matter250.34 26.5  66.45 71.9  179.93 
To the aqueous phase66.6  
List of recipes

№056 Creamy fruit cream (basic recipe) included in recipes:

№169 Cake "Gossamer"No. 169
№135 Cake "Amber"# 135

Recipe on №056 Creamy fruit cream contained in handbooks:

calculations, forms, documents: