KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → №092 Fruit and protein cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №092 Fruit and protein cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 996.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up69.0 531.32 366.61 —   —   67.00 355.98 
Powdered sugar99.85313.72 313.25 —   —   99.80 313.09 
Raw egg white12.0 185.69 22.28 —   —   0.9451.75 
Vanilla powder99.8513.89 13.87 —   —   99.80 13.86 
Total716.02 —   —   68.69 684.68 
Output in finished product70.4 701.68 —  —   67.3  670.97 
Mass fraction by dry matter701.68 —  —   95.6  670.97 
To the aqueous phase69.5  
List of recipes

№092 Fruit and protein cream (basic recipe) included in recipes:

№092 Cake "Shirak"recipe number 1
Sunflower cake [Noginsk]Recipe No. 1

Recipe on №092 Fruit and protein cream contained in handbooks:

calculations, forms, documents: