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

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

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 511 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up84.0 250.96 210.80 82.50 207.04 —/0.80 —/2.01 
Granulated sugar99.85191.09 190.80 —   —   99.75 190.61 
Fresh whole milk the weight ratio of fat 3.2%12.0 91.28 10.95 3.20 2.92 —/4.70 —/4.29 
Vanilla powder99.852.10 2.09 —   —   99.80 2.10 
Cognac—  0.83 —   —   —   —   —   
Total414.65 41.09 209.96 38.51 196.81 
Output in finished product78.3 400.11 39.6  202.60 37.2  189.91 
Mass fraction by dry matter400.11 50.6  202.60 47.5  189.91 
To the aqueous phase63.2  
List of recipes

New finishing cream (basic recipe) included in recipes:

Cake Waiting [Pavlovsky Posad]Recipe No. 1
Mimosa cake [Kashira]Recipe No. 1
Angelica cake (figured) [Noginsk]Recipe No. 1
Cake Waiting 2.0recipe number 1

calculations, forms, documents: