KondiDoc: технологические расчеты в кондитерском производстве
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Cheese cream (in # 329, 337, 352) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cheese cream (in # 329, 337, 352) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 960.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up50.0 769.76 384.88 —   —   —   —   
Fresh whole milk the weight ratio of fat 3.2%12.0 153.95 18.47 3.20 4.93 —/4.70 —/7.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 51.31 43.10 82.50 42.33 —/0.80 —/0.41 
Total446.46 4.92 47.26 0.52 4.97 
Output in finished product45.8 439.77 4.8  46.55 0.5  4.90 
Mass fraction by dry matter439.77 10.6  46.55 1.1  4.90 
To the aqueous phase0.9  
List of recipes

Cheese cream (in # 329, 337, 352) (basic recipe) included in recipes:

№352 Pastry "Tube" and "Shu" with cheeserecipe number 1
№337 Pastry "Tubules" and "Muftochki" with cheeserecipe number 1
# 329 Puff pastry with cheese (sliced)recipe number 1

Recipe on Cheese cream (in # 329, 337, 352) contained in handbooks:

calculations, forms, documents: