KondiDoc: технологические расчеты в кондитерском производстве
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Prague cream → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Prague cream basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 996.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 534.84 449.27 82.50 441.24 —/0.80 —/4.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 323.11 239.10 8.57 27.69 44.56/11.39 143.98/36.80 
Raw egg yolk46.0 55.67 25.61 28.70415.98 —   —   
Water—  55.67 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 25.09 23.83 15.00 3.76 2.00 0.50 
Sign up—  0.29 —   —   —   —   —   
Total737.81 49.05 488.67 17.18 171.18 
Output in finished product72.5 722.32 48.0  478.41 16.8  167.59 
Mass fraction by dry matter722.32 66.2  478.41 23.2  167.59 
To the aqueous phase38.0  
List of recipes

Prague cream (basic recipe) included in recipes:

№021 Cake "Prague"recipe number 1
Roasted cake [Yakhroma]Recipe No. 1
Cake Chocolate-biscuit [Ivanteevka]Recipe No. 1
Honey-sand cake [Yakhroma]Recipe No. 1
Cake Tatyana [Yakhroma]Recipe No. 1
№048 Cake "Aurora"recipe number 1
№069 Cake "Prague"recipe number 1
Chess cake [Mytishchi]Recipe No. 1
New Prague cake [Serpukhov]Recipe No. 1
Magdalene cake [Zvenigorod]Recipe No. 1
Jubilee cake [Ivanteevka]Recipe No. 1
Coconut cake [Yakhroma]Recipe No. 1

Recipe on Prague cream contained in handbooks:

calculations, forms, documents: