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 → Protein creams and others → №084 Protein cream on agar → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №084 Protein cream on agar basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 236.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85158.05 157.82 —   —   99.75 157.65 
Raw egg white12.0 79.03 9.48 —   —   0.9450.75 
water—  2.40 —   —   —   —   —   
Citric acid (E330)98.0 1.05 1.03 —   —   —   —   
Agar (E406)85.0 0.26 0.22 —   —   —   —   
Total168.56 —   —   66.92 158.40 
Output in finished product70.0 165.69 —  —   65.8  155.70 
Mass fraction by dry matter165.69 —  —   94.0  155.70 
To the aqueous phase68.7  
List of recipes

№084 Protein cream on agar (basic recipe) included in recipes:

№085 Cake "Kolobok"recipe number 1

Recipe on №084 Protein cream on agar contained in handbooks:

calculations, forms, documents: