KondiDoc: технологические расчеты в кондитерском производстве
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Milk cream (in # 271) → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Milk cream (in # 271) basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 59.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up74.0 47.14 34.88 8.57 4.04 44.56/11.39 21.01/5.37 
Granulated sugar99.8514.11 14.09 —   —   99.75 14.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.00 5.04 82.50 4.95 —/0.80 —/0.050
Cocoa powder [Skurikhin]95.0 0.45 0.43 15.00 0.0702.00 0.010
Essence—  0.15 —   —   —   —   —   
Total54.44 15.18 9.06 64.67 38.61 
Output in finished product90.0 53.73 15.0  8.94 63.8  38.11 
Mass fraction by dry matter53.73 16.6  8.94 70.9  38.11 
To the aqueous phase86.5  
List of recipes

Milk cream (in # 271) (basic recipe) included in recipes:

No. 271 Pastry "Dnepr" (sliced)recipe number 1

Recipe on Milk cream (in # 271) contained in handbooks:

calculations, forms, documents: