KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Blotting syrups → No. 097 Coffee syrup for soaking → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 097 Coffee syrup for soaking basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 370.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85185.60 185.32 —   —   99.75 185.14 
water—  178.55 —   —   —   —   —   
Cognac or dessert wine—  10.56 —   —   —   —   —   
Natural roasted coffee96.0 4.88 4.69 14.40 0.70 2.80 0.14 
Essence of rum—  0.42 —   —   —   —   —   
Total190.01 0.19 0.70 49.95 185.28 
Output in finished product50.0 185.45 0.2  0.68 48.8  180.83 
Mass fraction by dry matter185.45 0.4  0.68 97.5  180.83 
To the aqueous phase49.4  
List of recipes

No. 097 Coffee syrup for soaking (basic recipe) included in recipes:

№002 Cake "Coffee"recipe number 2
No. 274 Coffee cake (sliced)recipe number 1
№478 Roll "Saamo"recipe number 1
№203 Cake "Daina"No. 203
№002 Cake "Coffee"recipe number 1
Cake Coffee aroma [Pavlovsky Posad]Recipe No. 1

Recipe on No. 097 Coffee syrup for soaking contained in handbooks:

calculations, forms, documents: