KondiDoc: технологические расчеты в кондитерском производстве
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Schwentinis coffee cake syrup → basic recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Schwentinis coffee cake syrup basic recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 218.3 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85142.56 142.35 —   —   99.75 142.20 
Cognac—  85.54 —   —   —   —   —   
Natural roasted coffee96.0 9.50 9.12 14.40 1.37 2.80 0.27 
Total151.47 0.63 1.37 65.26 142.47 
Output in finished product68.0 148.44 0.6  1.34 64.0  139.62 
Mass fraction by dry matter148.44 0.9  1.34 94.1  139.62 
To the aqueous phase66.7  
List of recipes

Schwentinis coffee cake syrup (basic recipe) included in recipes:

Cream of creamy coffee cake Schwentinisbasic recipe
№032 Cake "Shventinis"recipe number 1

Recipe on Schwentinis coffee cake syrup contained in handbooks:

calculations, forms, documents: