KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Other semi-finished products → No. 112 Coffee paste → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 112 Coffee paste basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 230 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up96.0 184.92 177.53 14.40 26.63 2.80 5.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.23 38.84 82.50 38.14 —/0.80 —/0.37 
Total216.36 28.16 64.77 2.36 5.42 
Output in finished product93.6 215.28 28.0  64.45 2.3  5.39 
Mass fraction by dry matter215.28 29.9  64.45 2.5  5.39 
To the aqueous phase26.8  
List of recipes

No. 112 Coffee paste (basic recipe) included in recipes:

No. 050 Creamy coffee creambasic recipe

Recipe on No. 112 Coffee paste contained in handbooks:

calculations, forms, documents: