KondiDoc: технологические расчеты в кондитерском производстве
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Cream New with burnt → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cream New with burnt basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 338.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 151.57 127.32 82.50 125.05 —/0.80 —/1.21 
Granulated sugar99.85131.01 130.82 —   —   99.75 130.68 
Fresh whole milk the weight ratio of fat 3.2%12.0 62.59 7.51 3.20 2.00 —/4.70 —/2.94 
Burnt (raw)78.0 8.38 6.54 —   —   —   —   
Vanilla powder99.851.34 1.34 —   —   99.80 1.34 
Sign up—  0.28 —   —   —   —   —   
Wine—  0.28 —   —   —   20.00 0.060
Total273.53 37.58 127.05 39.86 134.78 
Output in finished product78.0 263.72 36.2  122.49 38.4  129.95 
Mass fraction by dry matter263.72 46.4  122.49 49.3  129.95 
To the aqueous phase63.6  
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