KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → No. 091 Protein cream with jam (custard) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 091 Protein cream with jam (custard) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 853.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up72.0 417.80 300.82 0.20 0.84 70.10 292.88 
Granulated sugar99.85278.54 278.12 —   —   99.75 277.84 
Raw egg white12.0 139.27 16.71 —   —   0.9451.32 
water—  24.75 —   —   —   —   —   
Vanilla powder99.8510.45 10.43 —   —   99.80 10.43 
Total606.08 0.10 0.84 68.25 582.47 
Output in finished product69.6 593.97 0.1  0.82 66.9  570.83 
Mass fraction by dry matter593.97 0.1  0.82 96.1  570.83 
To the aqueous phase68.8  
List of recipes

No. 091 Protein cream with jam (custard) (basic recipe) included in recipes:

№346 Pastry "Choux" with protein creamrecipe number 1

Recipe on No. 091 Protein cream with jam (custard) contained in handbooks:

calculations, forms, documents: